Description
Creamy white chicken enchiladas deliver comfort wrapped in tortillas, blending Mexican-inspired flavors with smooth sour cream sauce. Cheesy layers and tender chicken make this dish a perfect weeknight dinner you’ll crave again and again.
Ingredients
Scale
Protein and Cheese:
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 ounces / 113 grams) can diced green chilies
Fresh Ingredients:
- ½ cup sour cream
- 8 flour tortillas (8-inch size)
Sauce and Seasonings:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
- Diced tomatoes
Instructions
- Prepare the baking dish by lightly greasing a 9×13-inch pan and heating the oven to 350F (175C).
- Create the enchilada filling by combining shredded chicken, cheese, sour cream, and green chilies in a mixing bowl until well incorporated.
- Carefully spread 2-3 tablespoons of the chicken mixture into the center of each tortilla, rolling them tightly and positioning them seam-side down in the prepared baking dish.
- Craft the white sauce by melting butter in a saucepan over medium heat, then whisking in flour and cooking briefly to eliminate the raw flour flavor.
- Slowly introduce chicken broth to the butter-flour mixture, continuously whisking until the sauce becomes smooth and begins to thicken.
- Remove the sauce from heat and fold in sour cream, additional cheese, garlic powder, onion powder, salt, and pepper, stirring until the mixture is completely uniform.
- Generously pour the white sauce over the rolled enchiladas, ensuring complete coverage of the tortillas.
- Sprinkle the remaining cheese across the top of the enchiladas.
- Transfer the dish to the preheated oven and bake for 20-25 minutes until the cheese melts and develops a golden, bubbly appearance.
- Allow the enchiladas to rest for 5 minutes after removing from the oven, then garnish with fresh cilantro, jalapenos, or diced tomatoes if desired.
- Serve the enchiladas warm, straight from the baking dish.
Notes
- Customize the Filling: Experiment with different proteins like shredded turkey, beef, or even black beans for a vegetarian version that keeps the creamy texture and flavor profile intact.
- Control Spice Levels: Adjust the heat by choosing mild or spicy green chilies, and remove jalapeno seeds for a milder kick that suits different taste preferences.
- Perfect Sauce Consistency: Whisk the white sauce continuously to prevent lumps and achieve a smooth, silky texture that coats the enchiladas evenly without becoming too thick.
- Make-Ahead Friendly: Assemble the enchiladas up to 24 hours in advance and refrigerate, which allows flavors to meld and makes meal prep easier for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg