Description
Creamy White Chicken Enchiladas with tender chicken, gooey cheese, and heavenly creamy sauce – a crowd-pleasing comfort food favorite!
Ingredients
Scale
- 2½ cups cooked chicken, shredded (about 3 medium chicken breasts)
- 8 flour tortillas (8-inch size)
- 2 cups Monterey Jack cheese, shredded (plus ½ cup for topping)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. In a medium bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese and set aside. This pre-mixing ensures every bite of your Creamy White Chicken Enchiladas will have that perfect chicken-to-cheese ratio.
- Step 2: In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to create a smooth paste. This roux will thicken your sauce beautifully without leaving floury lumps. Keep whisking—constant movement is the key to silky sauce!
- Step 3: Gradually pour in the chicken broth while whisking constantly. Continue cooking and stirring until the mixture bubbles and thickens, about 3-4 minutes. The sauce should coat the back of a spoon but still flow smoothly—this is your indicator that it’s reached the perfect consistency.
- Step 4: Remove the saucepan from heat and stir in the sour cream, green chilies, cumin, and garlic powder until fully incorporated. Season with salt and pepper to taste, being generous with your seasoning as the tortillas will absorb some of the flavor. Reserve 3/4 cup of this delicious sauce for topping.
- Step 5: Warm your tortillas using your preferred method. Place a warm tortilla on a flat surface, spoon approximately 1/3 cup of the chicken-cheese mixture down the center, and roll it up. Place seam-side down in your prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
- Step 6: Pour the reserved white sauce over your assembled enchiladas, making sure to cover them completely to prevent drying out. Sprinkle the remaining 1/2 cup of cheese evenly over the top. Bake uncovered for 25-30 minutes until the cheese is melted and the edges begin to bubble and turn golden brown. Let stand for 5 minutes before serving your Creamy White Chicken Enchiladas garnished with fresh cilantro.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 385
- Sugar: 1g
- Sodium: 563mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 87mg