Description
Creamy white chicken enchiladas bring Mexican comfort right to dinner tables with irresistible layers of tender chicken, melted cheese, and zesty sauce. Hungry diners will savor each bite of this crowd-pleasing meal that delivers authentic southwestern flavors in every forkful.
Ingredients
Scale
Main Protein:
- 3 cups chicken, shredded or chopped
Cheese:
- 3 cups Monterey Jack cheese, shredded (divided)
Tortillas and Filling:
- 8–10 small flour tortillas
- 1 (4 ounces/113 grams) can diced green chilies (mild)
- 23 tablespoons green onions, sliced
- 1 cup sour cream
Sauce Base:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Prepare the baking environment by coating a 9×13-inch dish with nonstick spray and heating the oven to 350F (177C).
- Create the enchilada filling by combining shredded chicken with Monterey Jack cheese in a mixing bowl.
- Carefully distribute the chicken-cheese mixture into tortillas, rolling each one tightly and positioning them seam-side down in the prepared baking dish.
- Develop the sauce by melting butter in a skillet, whisking in flour to create a roux, and cooking for approximately 1 minute to eliminate raw flour flavor.
- Gradually incorporate chicken broth into the roux, stirring constantly and allowing the mixture to simmer and thicken for 3-5 minutes.
- Remove sauce from heat and gently fold in sour cream and diced green chilies until achieving a smooth, uniform consistency.
- Generously drizzle the prepared sauce over the assembled enchiladas, ensuring complete coverage.
- Sprinkle the remaining Monterey Jack cheese across the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes until the dish is thoroughly heated and the sauce becomes bubbly.
- Optional: Activate the broiler for 1-2 minutes to create a golden, lightly browned cheese topping.
- Garnish with freshly sliced green onions and serve while warm.
Notes
- Swap corn tortillas for flour tortillas to create a softer, more flexible enchilada base that holds the filling better.
- Adjust the cheese quantity for a lighter version by reducing Monterey Jack to 1½ cups total, maintaining creamy texture without excess calories.
- Pre-seasoning shredded chicken with cumin, garlic powder, and chili powder will enhance the overall flavor profile and add depth to the filling.
- Cool the sauce slightly before adding sour cream to prevent potential curdling and maintain a smooth, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg