Description
These creamy white chicken enchiladas are the ultimate comfort food, featuring tender shredded chicken rolled into soft flour tortillas and smothered in a velvety, flavorful green chili sauce. This crowd-pleasing Tex-Mex dish balances the richness of sour cream and Monterey Jack cheese with the bright acidity of green chilis, making it a perfect quick-prep weeknight meal that tastes like it came straight from a restaurant kitchen.
Ingredients
3 cups cooked chicken, shredded
8–10 soft flour tortillas
2 cups Monterey Jack cheese, shredded
1 cup sour cream
1 can (4oz) diced green chilis
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 tsp ground cumin
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Shred the cooked chicken and combine 2 cups of it with 1 cup of Monterey Jack cheese in a medium bowl.
In a saucepan over medium heat, melt the butter, then whisk in the flour to create a roux, cooking for about 1 minute.
Gradually whisk in the chicken broth and cumin, simmering until thickened.
Remove the sauce from heat and stir in the sour cream and diced green chilis.
Pour about 1/2 cup of the sauce into the bottom of the prepared baking dish.
Fill each tortilla with the chicken and cheese mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining sauce evenly over the top of the enchiladas and sprinkle with the remaining cheese.
Bake for 25 minutes or until the sauce is bubbly and the cheese is melted and slightly browned.
Notes
Leftovers reheat exceptionally well; the sauce typically thickens in the fridge which actually enhances the texture when warmed back up. Use rotisserie chicken for an even faster prep time.
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg