Description
These creamy White Chicken Enchiladas are a delicious Tex-Mex dish that the whole family will love. Tender shredded chicken, Monterey Jack cheese, and a flavorful white sauce come together in a comforting and satisfying meal.
Ingredients
Scale
Main Filling:
- 2 cups cooked shredded chicken (rotisserie or baked)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Mix filling: In a mixing bowl, combine shredded chicken, 1 cup cheese, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Stir until evenly combined.
- Fill tortillas: Spoon the chicken mixture down the center of each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
- Make white sauce: Melt butter in a saucepan, whisk in flour, then slowly whisk in chicken broth. Simmer until thickened, remove from heat, and stir in sour cream and cheese until smooth.
- Bake: Pour the sauce over the enchiladas, bake for 20–25 minutes until bubbly. Optional: broil for a golden top. Let cool slightly before serving.
Notes
- Add sautéed onions or spinach for extra flavor.
- You can make these ahead of time and refrigerate before baking.
- Serve with chopped cilantro, green onions, or a squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
