Name: White Chicken Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: For the filling:; 2 cups cooked, shredded chicken; 1 cup shredded Monterey Jack cheese; 1 can (4 ounces) diced green chiles; 1/2 cup sour cream; 1/4 cup chopped onion; 1 tablespoon cumin; 1 teaspoon garlic powder; Salt and pepper to taste; For the sauce:; 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken broth; 1 cup sour cream; 1 can (4 ounces) diced green chiles; Salt and pepper to taste; For assembly:; 10 flour tortillas; 1 cup shredded Monterey Jack cheese for topping

White Chicken Enchiladas

Craving a hearty and flavorful dish that’s perfect for any occasion? Look no further than creamy white chicken enchiladas. This classic Mexican-inspired recipe is packed with rich flavors and comforting textures that will leave you wanting more.

The star of the show is the tender, shredded chicken, which is combined with a creamy mixture of Monterey Jack cheese, green chiles, sour cream, and spices. This flavorful filling is then rolled up in soft flour tortillas and smothered in a creamy white sauce. The result is a dish that is both indulgent and satisfying.

Making white chicken enchiladas is easier than you might think. The ingredients are readily available, and the assembly process is straightforward. Simply prepare the filling, make the sauce, and roll up the enchiladas. Then, bake the dish until the cheese is bubbly and golden brown.

Whether you’re a seasoned cook or a beginner in the kitchen, white chicken enchiladas are a must-try recipe. They’re perfect for weeknight dinners, potlucks, or special occasions. So why not give them a try and experience the deliciousness for yourself?

Questions I often get asked about this recipe:

Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great way to save time and reduce food waste. Just make sure the chicken is cooked thoroughly and shredded before using.

Can I substitute the Monterey Jack cheese with another type of cheese?
Yes, you can. Other good cheese options for this recipe include Colby, Pepper Jack, or even a blend of cheeses.

Can I make this recipe ahead of time?
Yes, you can make the filling and sauce ahead of time and store them in the refrigerator. Assemble the enchiladas and bake them when you’re ready to serve.

What can I serve with white chicken enchiladas?
White chicken enchiladas pair well with a variety of side dishes. Some popular options include rice, beans, guacamole, and a fresh salad.

What you need to make White Chicken Enchiladas:

For the filling:

2 cups cooked, shredded chicken

1 cup shredded Monterey Jack cheese

1 can (4 ounces) diced green chiles

1/2 cup sour cream

1/4 cup chopped onion

1 tablespoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

For the sauce:

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 can (4 ounces) diced green chiles

Salt and pepper to taste

For assembly:

10 flour tortillas

1 cup shredded Monterey Jack cheese for topping

How to make it:

Preheat oven: Preheat oven to 350°F (175°C).

Make the filling: In a large bowl, combine shredded chicken, Monterey Jack cheese, diced green chiles, sour cream, onion, cumin, garlic powder, salt, and pepper. Mix well.

Make the sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook for 2-3 minutes, or until thickened. Stir in sour cream, diced green chiles, salt, and pepper.

Assemble the enchiladas: In a greased 9×13 inch baking dish, spread a thin layer of sauce. Dip each tortilla in the remaining sauce, then fill with the chicken mixture. Roll up tightly and place seam-side down in the prepared dish.

Bake: Pour the remaining sauce over the enchiladas and top with shredded Monterey Jack cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Serve: Let cool for a few minutes before serving. Garnish with additional chopped green onions or cilantro, if desired.

Tips:

Don’t overfill the tortillas: Overfilling the tortillas can make them difficult to roll and may cause them to burst during baking.

Use a good quality cheese: The cheese you use will significantly impact the flavor of your enchiladas. Opt for a high-quality cheese that melts well and has a rich flavor.

Serve immediately: For the best flavor and texture, serve the enchiladas immediately after baking. If you need to reheat them, do so in a preheated oven to avoid overdrying.

Latest Reviews:

These enchiladas were absolutely delicious! The creamy white sauce was so flavorful and the chicken was tender and juicy. I will definitely be making these again. Judy T.

I made these enchiladas for a family dinner and everyone loved them. They were a perfect comfort food and a great way to use up leftover chicken. Scott P.

I was skeptical about making enchiladas at home, but these turned out amazing. They were so easy to make and tasted just as good as the ones I get at my favorite restaurant. Rick S.

Printable Recipe:

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

Yield: 6 servings