Description
These White Chicken Enchiladas feature tender shredded chicken rolled in soft flour tortillas, smothered in a creamy white sauce made from butter, flour, chicken broth, sour cream, and mild diced green chilies. Topped with melted Monterey Jack cheese and baked to perfection, this comforting Mexican-inspired dish offers a delightful blend of creamy, cheesy, and mildly spicy flavors, perfect for a family dinner.
Ingredients
Scale
Enchiladas
- 8 soft taco size flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Assemble Enchiladas: In a bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Spoon the mixture evenly onto each flour tortilla, then roll them up tightly and place them seam side down in the prepared baking pan.
- Make White Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, continuing to whisk until the sauce is smooth and begins to thicken. Remove from heat, then stir in the sour cream and diced green chilies until well combined.
- Top and Bake: Pour the creamy white sauce evenly over the rolled enchiladas in the baking pan. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted and bubbly.
- Broil to Brown Cheese: For a nicely browned cheese topping, switch your oven to broil for 2 to 3 minutes, watching carefully to avoid burning. Remove from oven and let cool slightly before serving.
Notes
- For extra flavor, you can add finely chopped onions or cilantro to the chicken mixture.
- If you prefer a spicier sauce, substitute diced green chilies with chopped jalapeños or add a pinch of cayenne pepper to the sauce.
- Make sure to watch the dish closely during broiling to prevent burning the cheese.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, use gluten-free flour or a cornstarch thickener in the sauce and gluten-free tortillas.
