Description
These creamy White Chicken Enchiladas are filled with shredded chicken, Monterey Jack cheese, and a tangy sour cream and green chili sauce. Perfect for a cozy, comforting Mexican dinner!
Ingredients
8–10 small flour tortillas
3 cups cooked chicken, shredded or chopped
3 cups Monterey Jack cheese, shredded (divided)
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)
2–3 tablespoons green onions, sliced
Instructions
1. Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
2. In a bowl, mix shredded chicken and 1 cup cheese.
3. Fill tortillas with mixture, roll up, and place seam-side down in the dish.
4. In a skillet, melt butter, whisk in flour, and cook for 1 minute.
5. Remove from heat and whisk in broth gradually.
6. Return to heat and cook until thickened, about 3–5 minutes.
7. Cool slightly, stir in sour cream and chilies until smooth.
8. Pour sauce over enchiladas and top with remaining cheese.
9. Bake uncovered 20–25 minutes, until bubbly and hot.
10. Broil 1–2 minutes for a golden top; garnish with green onions.
Notes
For a spicier version, add jalapeños or pepper jack cheese. Can be assembled ahead and baked later for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg