Creamy White Chicken Enchiladas
An easy, comforting dish featuring soft tortillas, tender chicken, and a creamy sauce topped with melted cheese, perfect for family meals and gatherings.
Ingredients
For the filling
- 2 cups cooked and shredded chicken Provides moisture and flavor
- 1 cup shredded Monterey Jack cheese Reserves for mixing with chicken filling
- 8-10 pieces flour tortillas Soft taco size
For the sauce
- 3 tbsp butter Creates a rich base
- 3 tbsp flour Thickens the sauce
- 2 cups chicken broth Adds depth and moisture
- 1 cup sour cream Enhances creaminess and flavor
- 1 can diced green chiles (4 oz) Adds a mild heat
- 1 cup shredded Monterey Jack cheese For topping the enchiladas
Instructions
Preparation
- In a mixing bowl, mix the cooked and shredded chicken with 1 cup of shredded Monterey Jack cheese until evenly coated.
- Spoon a portion of the chicken and cheese mixture onto each tortilla and roll them up, placing seam side down in a greased 9×13 baking dish.
Sauce Preparation
- In a small pan over medium heat, melt the butter.
- Whisk in the flour and cook, stirring constantly, for about one minute until lightly golden.
- Gradually whisk in the chicken broth, stirring until the sauce is smooth and thickened.
- Remove from heat, stir in the sour cream and diced green chiles until combined.
Baking
- Pour the creamy sauce evenly over the rolled enchiladas in the baking dish.
- Sprinkle the remaining Monterey Jack cheese on top of the sauced enchiladas.
- Bake in a preheated oven at 350°F for 20 to 25 minutes or until the cheese is melted and bubbly.
Notes
For added flavor, consider mixing in cooked vegetables like spinach or bell peppers. Substitute shredded beef or turkey for the chicken if preferred.