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–+ servings

White Chicken Enchiladas

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A comforting classic perfect for family gatherings, these White Chicken Enchiladas are quick to prepare and sure to be a crowd-pleaser with their creamy texture and delicious flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces small flour tortillas
  • 3 cups cooked chicken, shredded or chopped For using leftovers
  • 3 cups Monterey Jack cheese, shredded Divided, with 1 cup for filling and rest for topping
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream Can substitute with Greek yogurt
  • 1 4-ounce can diced green chilies (mild)
  • 2-3 tablespoons green onions, sliced For garnish

Method
 

Preparation
  1. Spray a 9x13-inch baking dish with cooking spray and set aside.
  2. Preheat your oven to 350ºF (177ºC).
  3. In a small bowl, combine shredded chicken and 1 cup of Monterey Jack cheese. Fill each tortilla with the mix, rolling them up tightly before laying seam side down in the baking dish.
Making the Sauce
  1. Melt butter in a skillet over medium heat. Sprinkle flour over melted butter and whisk for about a minute to cook off the raw taste.
  2. Remove the skillet from heat and gradually whisk in the chicken broth. Return to heat until bubbly and thickened, then cool for 3-5 minutes.
  3. Stir in sour cream and green chilies until you achieve a smooth sauce.
Baking
  1. Pour the sauce over the enchiladas and scatter remaining cheese on top.
  2. Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
  3. For a golden finish, turn on the broiler for a couple of minutes.
  4. Garnish with sliced green onions before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 9gSodium: 750mgFiber: 3gSugar: 2g

Notes

Serve hot with garnishes like fresh cilantro, chopped avocados, or an extra drizzle of sour cream. Pair with sides such as Mexican rice, beans, or a garden salad. Store leftovers in an airtight container for up to 3-4 days.
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