These White Chicken Enchiladas are a rich and creamy twist on the classic. Shredded chicken and green chilies are rolled in soft tortillas, smothered in a homemade sour cream white sauce, and baked until bubbly.
White Chicken Enchiladas
Ingredients:
For the Enchiladas:
Ingredients:
Quantity
Cooked chicken breast (shredded)
2 cups
Flour tortillas (small)
8-10
Monterey Jack cheese (shredded, divided)
2 cups
Diced green chilies
1/2 cup
For the White Sauce:
Ingredients:
Quantity
Butter
3 Tbsp
All-purpose flour
3 Tbsp
Chicken broth
2 cups
Sour cream
1 cup
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
Salt and pepper
To taste
For Topping:
Ingredients:
Quantity
Chopped fresh cilantro
As desired
Sliced black olives
As desired
Diced tomatoes
As desired
Sliced jalapeños
As desired
How To Make White Chicken Enchiladas:
Step 1: Prepare the Chicken: Ensure the chicken breast is fully cooked and shredded into small pieces.
Step 2: Make the White Sauce:
In a saucepan, melt 3 Tbsp butter over medium heat.
Add 3 Tbsp flour and whisk for 1 minute to cook out the flour taste (this is a roux).
Slowly pour in 2 cups chicken broth, whisking continuously to prevent lumps.
Bring to a simmer, stirring occasionally, until the mixture has slightly thickened.
Reduce heat to low and stir in 1 cup sour cream, garlic powder, onion powder, salt, and pepper. Keep warm.
Step 3: Assemble the Enchiladas:
Preheat oven to 375∘F(190∘C).
In a bowl, mix the shredded chicken with the diced green chilies and about 1/2 cup of the shredded Monterey Jack cheese.
Fill each flour tortilla with a portion of the chicken mixture. Roll tightly and place seam-side down in a greased baking dish (a 9×13-inch dish works well).
Step 4: Sauce and Cheese:
Pour the white sauce evenly over the rolled tortillas.
Sprinkle the remaining Monterey Jack cheese over the top.
Step 5: Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the sauce are lightly browned.
Step 6: Serve: Let the enchiladas cool for a few minutes. Garnish generously with cilantro, black olives, diced tomatoes, and/or sliced jalapeños. Serve warm.
