Description
Delicious and creamy White Chicken Enchiladas made with shredded chicken, Monterey Jack cheese, and a rich sour cream-based sauce with green chilies, baked to perfection and topped with fresh green onions. Perfect for a comforting family dinner with a mild and flavorful twist on traditional enchiladas.
Ingredients
Scale
Enchiladas
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Prepare the Filling: In a small bowl, mix together the shredded chicken and 1 cup of Monterey Jack cheese until combined.
- Assemble the Enchiladas: Fill each tortilla with the chicken and cheese mixture, then roll each one up and place it seam-side down in the prepared baking dish.
- Make the Sauce: In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste. Remove the skillet from heat and slowly whisk in the chicken broth. Return to heat and cook until the mixture thickens and becomes bubbly, about 3-5 minutes. Let the sauce cool for a few minutes, then stir in the sour cream and diced green chilies until smooth.
- Pour the Sauce: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese evenly on top.
- Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until heated through and the sauce is bubbly. For a golden top, broil for 1-2 minutes until cheese is lightly browned.
- Garnish and Serve: Remove from oven, sprinkle sliced green onions on top, and serve warm.
Notes
- You can substitute the chicken with rotisserie chicken for convenience.
- If you prefer a little extra heat, use medium or hot green chilies or add a pinch of cayenne pepper to the sauce.
- Serve with sides like Spanish rice, beans, or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: white chicken enchiladas, creamy enchiladas, Monterey Jack cheese, green chili enchiladas, baked enchiladas, Mexican cuisine, easy chicken enchiladas
