White Enchiladas
Creamy, cheesy, and irresistibly satisfying, these white enchiladas are the ultimate comfort food for any dinner table. Tender flour tortillas are filled with a luscious mixture of shredded chicken, cream cheese, green chilies, and Monterey Jack cheese, then smothered in a rich and flavorful homemade white sauce infused with garlic, cumin, and sour cream. Topped with a golden, bubbling layer of melted cheese, this easy-to-make recipe comes together in just 45 minutes and delivers a restaurant-quality meal that your family will adore. Perfect for a crowd or a cozy night in, these white enchiladas pair wonderfully with a side of Mexican rice or a crisp salad, and a sprinkle of fresh cilantro adds the perfect finishing touch. With its creamy texture and irresistible flavor, this dish will quickly become a go-to favorite for enchilada lovers everywhere!
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Recipe Information
Ingredients
- 8 pieces Large flour tortillas
- 4 cups Cooked shredded chicken
- 2 cups Shredded Monterey Jack cheese
- 4 ounces Cream cheese, softened
- 1 can (4 ounces) Diced green chilies
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium mixing bowl, combine the cooked shredded chicken, 1 cup of shredded Monterey Jack cheese, cream cheese, and diced green chilies. Mix until well combined.
Divide the chicken mixture evenly among the tortillas, spooning the filling down the center of each. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually whisk in the chicken broth until the mixture is smooth and thickened, about 3-4 minutes.
Reduce the heat to low and stir in the sour cream, garlic powder, ground cumin, salt, and pepper. Mix well to form a creamy white sauce.
Pour the 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.
Bake uncovered in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
For a golden finish, broil on high for 2-3 minutes, keeping a close eye to prevent burning.
Remove from the oven and let the enchiladas cool slightly. Garnish with fresh cilantro if desired, then serve warm.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 512 mg | 11% | |
*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.
