Description
These White Chicken Enchiladas are a creamy, flavorful twist on the classic Mexican dish featuring shredded chicken, a rich white sauce, and melted Monterey Jack cheese baked to golden perfection. Perfect for a comforting family meal, they combine tender chicken with a tangy green chile and sour cream filling, all wrapped in soft flour tortillas and topped with a luscious white sauce.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
Enchiladas
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional Garnishes
- Fresh cilantro
- Green onions
- Sliced avocado
Instructions
- Prepare the filling: In a medium bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup sour cream, and diced green chiles. Mix until all ingredients are thoroughly blended to create a creamy filling.
- Preheat and assemble enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until the mixture is bubbly and slightly golden. Gradually whisk in the chicken broth, continuing to stir constantly to prevent lumps. Allow the sauce to thicken, approximately 5 minutes over medium heat. Remove from heat and stir in 1 cup sour cream, garlic powder, salt, and pepper to taste until smooth.
- Top the enchiladas: Evenly pour the prepared white sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top to cover the sauce generously.
- Bake and broil: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly. For a golden, slightly crisp top, switch the oven to broil and cook for an additional 2-3 minutes—watch closely to avoid burning.
- Garnish and serve: Remove enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro, sliced green onions, or avocado slices as desired. Serve warm and enjoy a creamy, comforting meal.
Notes
- If you prefer a spicier dish, consider adding diced jalapeños or a pinch of cayenne to the filling.
- Rotisserie chicken is a convenient and flavorful shortcut but you can use any cooked chicken you have on hand.
- The white sauce can be prepared ahead of time and reheated gently before pouring over the enchiladas.
- Flour tortillas are preferred for this recipe to complement the creamy sauce texture better than corn tortillas.
- For a vegetarian version, substitute the chicken with cooked mushrooms or a mixture of beans and vegetables and use vegetable broth instead of chicken broth.
