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White Chicken Enchiladas
Dominique

White Chicken Enchiladas

Prepare for an irresistible meal with our creamy White Chicken Enchiladas. Tender shredded chicken, mild green chiles, and a rich sour cream sauce hug soft tortillas, baking to golden, bubbly perfection. This comforting dish brings warmth and joy to your table, becoming an instant family favorite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicke
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup sour cream (for sauce)
  • 1 cup shredded Monterey Jack cheese (for sauce)
  • 1 (4-ounce) can diced green chiles (for sauce)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12-15 corn or flour tortillas (6-inch)
  • 1 1/2 cups shredded Monterey Jack cheese (for topping)
  • Optional garnishes: additional fresh cilantro, sliced green onions, or a dollop of sour cream

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the shredded chicken, canned diced green chiles, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, and chopped cilantro. Mix thoroughly and season with salt and black pepper to taste. Set aside.
  3. In a large saucepan or Dutch oven over medium heat, melt 1/2 cup unsalted butter. Once melted, add 1/2 cup all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux. It should be light golden.
  4. Gradually whisk in 4 cups of chicken broth, ensuring no lumps form. Continue whisking as the sauce thickens, bringing it to a gentle simmer for about 5-7 minutes.
  5. Remove the saucepan from heat and stir in 1 cup sour cream, 1 cup shredded Monterey Jack cheese, the second can of diced green chiles, garlic powder, and onion powder. Whisk until smooth. Season with salt and pepper as needed.
  6. Spread 1/2 cup of the white enchilada sauce evenly over the bottom of the prepared baking dish.
  7. Lay a tortilla flat. Spoon about 1/4 to 1/3 cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  8. Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the remaining 1 1/2 cups of shredded Monterey Jack cheese.
  9. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro or green onions if desired.

Notes

Use rotisserie chicken for convenience.nConsider using Greek yogurt instead of sour cream for a tangy alternative.nWrap tortillas in a damp paper towel and microwave briefly to warm them for easier rolling.