Description
Creamy White Chicken Enchiladas are a luscious dish that beautifully marries tender shredded chicken with rich cheeses and a velvety white sauce. This recipe is perfect for family gatherings or casual weeknight dinners, offering comforting flavors and a creamy texture that will delight everyone at the table. With just 20 minutes of prep time, these enchiladas are not only quick to make but also customizable, allowing you to choose your favorite toppings and sides. Enjoy them fresh out of the oven or as delicious leftovers!
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 12 small flour tortillas (or corn)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- Diced green chilies
Instructions
- In a large mixing bowl, combine shredded chicken, cheeses, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- In a medium saucepan over medium heat, melt butter; whisk in flour to create a roux. Gradually add chicken broth while whisking to prevent lumps. Simmer until thickened, then stir in sour cream and green chilies.
- Preheat the oven to 375°F (190°C). Grease a baking dish. Fill each tortilla with about ⅓ cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the white sauce over the enchiladas and sprinkle with remaining cheese. Bake for 20–25 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg