Description
These White Chicken Enchiladas are a creamy, cheesy Mexican-inspired main course featuring tender shredded chicken, Monterey Jack and cheddar cheeses, and a rich sour cream and green chile sauce. Perfectly baked until bubbly and golden, this easy dinner is loaded with flavor and comforting textures that will delight any crowd.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 flour tortillas (or gluten-free tortillas for gluten-free version)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free flour substitute)
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Make the Filling: In a large bowl, combine the cooked shredded chicken, Monterey Jack cheese, 1/2 cup of cheddar cheese, 1/2 cup sour cream, the first can of diced green chiles, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
- Assemble Enchiladas: Spoon an even amount of the chicken mixture onto each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish to keep them closed during baking.
- Prepare the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes.
- Add Cream and Chiles: Remove the saucepan from heat and stir in the remaining 1 cup of sour cream and the second can of diced green chiles until the sauce is smooth and well combined.
- Top and Bake: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1/2 cup cheddar cheese on top. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese has melted and lightly browned.
- Cool and Serve: Allow the enchiladas to cool for 5 minutes before serving. This helps the sauce set slightly for easier serving.
Notes
- For a spicier kick, add chopped jalapeños to the filling or use pepper jack cheese instead of cheddar.
- Using rotisserie chicken makes the preparation faster and adds extra flavor.
- To make gluten-free, substitute flour tortillas with gluten-free tortillas and use a gluten-free flour blend for the roux.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
