Description
Creamy, cheesy, and packed with tender chicken, these White Chicken Enchiladas are the ultimate comfort food. Perfect for family dinners or hosting friends, this dish is a crowd-pleaser every time.
Ingredients
For the Enchiladas:
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
For the White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
For Garnish:
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
- Prepare the Filling:
- In a small bowl, mix shredded chicken with 1 cup of Monterey Jack cheese. This will serve as the filling for the enchiladas.
- Assemble the Enchiladas:
- Lay a tortilla flat and add a generous scoop of the chicken and cheese mixture to the center.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Make the White Sauce:
- Melt butter in a medium skillet over medium heat.
- Add flour and whisk continuously for 1 minute to create a roux.
- Slowly whisk in the chicken broth, cooking until the mixture thickens and becomes bubbly, about 3-5 minutes.
- Remove the skillet from heat and stir in sour cream and diced green chilies until smooth.
- Pour and Bake:
- Pour the white sauce evenly over the rolled tortillas in the baking dish.
- Sprinkle the remaining 2 cups of Monterey Jack cheese over the top.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling. For a golden finish, broil for 1-2 minutes at the end.
- Garnish and Serve:
- Sprinkle sliced green onions over the enchiladas for a fresh finish.
- Serve warm and enjoy!
Notes
- Let the white sauce cool slightly before adding sour cream to avoid curdling.
- Freshly shredded cheese melts better and creates a creamier texture.
- Add black beans or corn to the filling for extra texture and flavor.
- Assemble the enchiladas ahead of time and refrigerate; bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired