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White Chicken Enchiladas Recipe

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These White Chicken Enchiladas are a creamy, cheesy twist on the classic Mexican dish, featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich sour cream and green chile sauce, then baked to bubbly perfection. Perfect for a comforting family dinner, they are loaded with flavor and easy to prepare in about 40 minutes.

Ingredients

Filling

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 1 cup shredded Monterey Jack cheese (or mozzarella)
  • Salt, to taste
  • Pepper, to taste
  • Adobo seasoning, to taste
  • 10 flour tortillas (taco size)

Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4-ounce can diced green chiles (do not drain)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray to prepare it for the enchiladas.
  2. Prepare the filling: In a medium-sized bowl, combine 2 cups shredded cooked chicken with 1 cup shredded Monterey Jack cheese. Season the mixture with salt, pepper, and Adobo seasoning to taste, mixing well.
  3. Assemble the enchiladas: Spoon the chicken and cheese mixture evenly onto each of the 10 flour tortillas. Roll up each tortilla tightly and place them seam side down in the prepared baking dish, lining them up neatly.
  4. Make the sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly, to create a roux—being careful not to let it burn.
  5. Add broth and sour cream: Gradually whisk in 2 cups chicken broth until smooth and thickened. Remove from heat and stir in 1 cup sour cream along with the entire 4-ounce can of diced green chiles (including the liquid). Make sure the sauce doesn’t boil to prevent curdling.
  6. Pour sauce over enchiladas: Carefully pour the creamy green chile sauce evenly over the rolled enchiladas in the baking dish.
  7. Add cheese topping: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the sauced enchiladas.
  8. Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
  9. Optional broil: For a golden, slightly browned top, turn the broiler on high and broil the enchiladas for 1-2 minutes, watching closely to avoid burning.

Notes

  • You can substitute Monterey Jack cheese with mozzarella if you prefer a milder flavor.
  • Using leftover rotisserie chicken makes this recipe quick and easy.
  • Be careful not to let the sauce boil after adding sour cream to prevent it from curdling.
  • Broiling is optional but gives the cheese topping a beautiful golden finish.
  • These enchiladas can be made a day ahead; just cover and refrigerate before baking.

Find it online: https://cookedbygrace.com/white-chicken-enchiladas-recipe/