Description
Creamy, comforting white chicken enchiladas with tender shredded chicken, green chiles, and a rich white sauce. This easy family favorite comes together in under an hour for the perfect weeknight dinner.
Ingredients
Scale
- For the Filling:
- 3 cups cooked, shredded chicken
- 1 (4 oz) can of diced green chiles, undrained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- For the Creamy White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can of diced green chiles, undrained
- 1/2 teaspoon kosher salt
- For Assembling:
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese, for topping
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, green chiles, Monterey Jack cheese, sour cream, cumin, garlic powder, and black pepper for the filling.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until bubbly and golden.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Cook and whisk until sauce thickens and simmers, about 3-5 minutes.
- Remove saucepan from heat. Whisk in sour cream, green chiles, and salt until smooth and creamy.
- Spread 1/2 cup of white sauce over bottom of prepared baking dish.
- Spoon about 1/3 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in dish.
- Pour remaining white sauce over enchiladas, making sure they are completely covered.
- Sprinkle remaining 1 cup of cheese evenly over top.
- Bake for 20-25 minutes until cheese is melted and bubbly and edges are lightly golden.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
For a lighter version, use low-fat sour cream and reduced-fat cheese. You can swap flour tortillas for corn tortillas for a gluten-free option—just warm them first so they don’t crack. Always remove sauce from heat before adding sour cream to prevent curdling. Let enchiladas rest after baking to allow sauce to set for easier serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 485
- Sugar: 3g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg