Speedy White Chicken Enchiladas
Creamy, cheesy, and bursting with comforting flavors, these Speedy White Chicken Enchiladas are the ultimate weeknight dinner solution. Featuring tender shredded chicken (rotisserie chicken works perfectly for added convenience!), gooey Monterey Jack cheese, and a luscious homemade white sauce infused with green chilies, garlic, and sour cream, this dish pairs rich, savory goodness with quick prep time. Wrapped in soft flour tortillas and baked to golden perfection, these enchiladas come together in just 40 minutes, making them ideal for busy evenings. Top with fresh cilantro for a burst of freshness and serve them warm for a hearty, crowd-pleasing meal. Perfect for quick dinner recipes, creamy enchiladas, and easy Mexican-inspired meals, this dish will become a family favorite in no time!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken (e.g., rotisserie chicken)
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Canned diced green chilies
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Stir to mix well.
Take a flour tortilla and place approximately 1/4 cup of the chicken and cheese mixture into the center. Roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking to prevent lumps. Continue to cook and stir for 3-4 minutes, until the mixture thickens slightly.
Remove the saucepan from the heat. Stir in the sour cream, green chilies (including their liquid), garlic powder, salt, and pepper until the sauce is smooth.
Pour the sauce evenly over the enchiladas in the baking dish, making sure to cover them completely.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 630 mg | 48% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 491 mg | 10% | |
*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.
