White Chicken Enchiladas
Transform dinner into a creamy, cheesy masterpiece with these irresistible White Chicken Enchiladas! Featuring tender shredded chicken wrapped in soft flour tortillas, this crowd-pleasing dish is smothered in a rich sour cream and green chili sauce and topped with melted Monterey Jack cheese for the ultimate comfort food experience. Perfectly seasoned with garlic and a hint of spice, these enchiladas bake to bubbly perfection in just 25 minutes, making them an easy yet indulgent weeknight dinner. Serve them with your favorite sides like rice, beans, or a crisp salad, and don’t forget the optional sprinkle of fresh cilantro for a burst of flavor. Perfect for Mexican-inspired dinner nights, these White Chicken Enchiladas are sure to become your new family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Diced green chilies
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
In a medium bowl, mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.
Place approximately 1/3 cup of the chicken and cheese mixture in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
Gradually whisk in the chicken broth, continuing to stir to create a smooth sauce. Cook for 3-4 minutes until the sauce begins to thicken.
Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, salt, and black pepper. Mix until well combined and smooth. Do not boil to avoid curdling.
Pour the sour cream sauce evenly over the rolled tortillas in the baking dish, ensuring they are completely covered.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Optional: Garnish with chopped fresh cilantro before serving.
Serve warm with a side of rice, beans, or a fresh green salad.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 642 mg | 49% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 660 mg | 14% | |
*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.
