Easy White Chicken Enchiladas (Print version)
Creamy white chicken enchiladas stuffed with shredded chicken and cheese, then baked in a green chile sour cream sauce.
# Ingredients:
For the enchiladas
01 -
3 cups (420 g) cooked shredded chicken
02 -
8 medium flour tortillas, 8-inch size
03 -
2 1/2 cups (280 g) shredded Monterey Jack cheese, divided
04 -
1/2 cup (75 g) finely diced yellow onion
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon black pepper
07 -
1/2 teaspoon ground cumin
For the white sauce
08 -
3 tablespoons (42 g) unsalted butter
09 -
3 tablespoons (24 g) all-purpose flour
10 -
2 cups (480 ml) low-sodium chicken broth
11 -
1 cup (240 g) sour cream
12 -
1 can (4 oz or 113 g) diced green chiles, undrained
13 -
1/4 teaspoon garlic powder
14 -
2 tablespoons chopped fresh cilantro, for serving
15 -
Lime wedges, for serving optional
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
In a bowl, combine the shredded chicken, 1 cup Monterey Jack, onion, salt, pepper, and cumin. Stir until evenly mixed.
03 -
Wrap the tortillas in a damp towel and microwave for 30-45 seconds until pliable. Divide the chicken filling among the tortillas, roll tightly, and place seam side down in the baking dish.
04 -
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
05 -
Slowly whisk in the chicken broth and cook until the sauce thickens, 3-4 minutes. Remove from the heat, then whisk in sour cream, green chiles, garlic powder, and 1 cup Monterey Jack until smooth.
06 -
Pour the sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1/2 cup cheese and bake for 22-25 minutes, until hot and bubbling around the edges.
07 -
Let the enchiladas rest for 8-10 minutes. Top with cilantro and serve with lime wedges if using.
# Good to know:
01 -
Use rotisserie chicken for the quickest prep.
02 -
Let the pan rest before serving so the sauce sets slightly.
03 -
For more heat, use hot diced green chiles or pepper Jack cheese.