Description
White Chicken Enchiladas are a creamy, comforting Mexican-inspired dish filled with tender chicken, cheese, and a velvety white sauce made with sour cream and green chilies. Perfect for a family dinner or potluck, this dish offers a lighter and flavorful alternative to traditional red sauce enchiladas. Easy to prepare, these enchiladas are sure to be a crowd-pleaser!
Ingredients
For the Enchiladas:
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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8 flour tortillas (medium or large)
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1/4 cup chopped green onions (optional, for garnish)
For the White Sauce:
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2 tablespoons unsalted butter
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1 tablespoon all-purpose flour
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1 cup chicken broth
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1 cup sour cream
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1 can (4 oz) diced green chilies (drained)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
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Prepare the Chicken:
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If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience, or cook your own chicken breasts or thighs in a skillet, then shred them with two forks.
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Make the White Sauce:
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In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a roux (paste).
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Slowly whisk in the chicken broth, ensuring the sauce is smooth. Cook for another 3-5 minutes until it thickens slightly.
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Stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until fully combined and let the sauce simmer on low for about 3-4 minutes until it thickens to a creamy consistency.
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Assemble the Enchiladas:
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Spread a few tablespoons of the white sauce on the bottom of the prepared baking dish.
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Place a small amount of shredded chicken in each tortilla and roll them up tightly.
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Arrange the filled tortillas seam-side down in the baking dish.
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Once all tortillas are rolled and in the dish, pour the remaining white sauce evenly over the top of the enchiladas.
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Sprinkle the shredded cheddar and Monterey Jack cheese over the sauce.
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Bake the Enchiladas:
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Cover the baking dish with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
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Serve:
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Garnish with chopped green onions if desired. Serve with a side of rice, beans, or a simple salad.
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Notes
Add Vegetables: Sautéed spinach, mushrooms, or bell peppers can be added to the chicken mixture for extra flavor and nutrition.Make it Spicier: Add a can of diced jalapeños or a chopped fresh jalapeño to the sauce for added heat.Swap the Protein: Ground beef or turkey can be used instead of chicken for a different flavor profile.Corn Tortillas Option: If you prefer corn tortillas, be sure to warm them up before rolling to avoid breaking.
