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White Chicken Enchiladas Recipe

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These White Chicken Enchiladas are creamy, cheesy, and packed with flavor! Tender shredded chicken is rolled into soft tortillas, smothered in a luscious white sauce, and baked to bubbly perfection. Perfect for a family dinner or special gathering.

Ingredients

Scale

For the Enchiladas:

  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 (4 oz) can diced green chilies (optional)
  • 8 flour tortillas (8-inch size)

For the White Sauce:

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste

Optional Garnishes:

  • Chopped fresh cilantro
  • Sliced jalapeños
  • Diced tomatoes

Instructions

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Assemble the Enchiladas:
    • In a large bowl, mix the shredded chicken, 1 cup of shredded cheese (Monterey Jack and/or cheddar), sour cream, and green chilies (if using).
    • Spoon about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
  3. Make the White Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for 1 minute to remove the raw flour taste.
    • Gradually add the chicken broth, whisking constantly, until smooth and slightly thickened (about 3–4 minutes).
    • Remove from heat and stir in the sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  4. Assemble the Dish:
    • Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
  5. Bake:
    • Sprinkle the remaining shredded cheese over the top.
    • Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve:
    • Let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, jalapeños, or diced tomatoes, if desired. Serve warm.

Notes

  • For added flavor, sauté ½ cup of diced onions and 1 minced garlic clove and mix them into the chicken filling.
  • To make this dish spicier, add a splash of hot sauce or a pinch of cayenne to the white sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/white-chicken-enchiladas-recipe/