Description
Creamy and flavorful White Chicken Enchiladas are a delicious twist on traditional enchiladas. These enchiladas are loaded with tender shredded chicken, gooey cheeses, and a creamy, slightly spicy sauce that is sure to please your taste buds. Perfect for a cozy family dinner or a gathering with friends.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 8 small flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, mix the shredded chicken, half of Monterey Jack cheese, half of cheddar cheese, and green chiles. Divide the mixture among the tortillas and roll them up tightly, placing them seam-side down in the baking dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add chicken broth while whisking. Remove from heat, stir in sour cream, garlic powder, onion powder, salt, and pepper.
- Assemble and Bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20–25 minutes until bubbly. Broil for a golden top. Garnish with cilantro and serve.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute Greek yogurt for sour cream for a lighter version.
- Add hot sauce to the sauce for a spicier kick.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
