Creamy White Enchilada
Indulge in the ultimate comfort food with this Creamy White Enchilada recipe, a rich and flavorful twist on a classic Tex-Mex favorite. Tender, shredded chicken is combined with gooey Monterey Jack cheese and wrapped in soft flour tortillas, then smothered in a luxurious white sauce made from sour cream, chicken broth, and a hint of zesty green chilies. Seasoned with aromatic garlic and onion powders, this dish delivers the perfect balance of creamy, cheesy, and mildly tangy flavors. Baked to golden perfection, these enchiladas are topped with melted cheese and can be garnished with fresh cilantro for a vibrant finish. Ready in under an hour, this dish is perfect for family dinners or gatherings, offering restaurant-quality flavor in the comfort of your own home. Ideal for fans of comfort food and classic Mexican-inspired dishes, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 10 pieces Flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 2 cans Green chilies, diced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat and sauté the shredded chicken for 2-3 minutes until warm, then set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until you have a smooth paste.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a low simmer, stirring constantly until it thickens, about 2-3 minutes.
Stir in the sour cream and diced green chilies. Continue to stir until smooth. Add garlic powder, onion powder, salt, and black pepper. Cook for another minute, then remove from heat.
In a large mixing bowl, combine the warmed chicken and half of the shredded Monterey Jack cheese.
Lightly coat a 9x13 inch baking dish with some of the white sauce to prevent sticking.
Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll them up and place seam-side down in the prepared baking dish.
Pour the white sauce evenly over the top of the enchiladas. Sprinkle the remaining Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes, then garnish with chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 565 mg | 43% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 702 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
