Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken and a blend of cheeses rolled in soft flour tortillas, smothered in a rich, creamy white sauce made from butter, flour, chicken broth, sour cream, and green chiles. Baked to perfection until bubbly and golden, these enchiladas offer a luscious flavor and a satisfying texture, perfect for a family dinner or casual gathering.
Ingredients
Scale
Enchiladas Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8 flour tortillas (8-inch size)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
For Topping and Garnish
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for the enchiladas.
- Assemble Enchiladas: In a medium bowl, mix the shredded chicken with 1 cup of shredded cheese. Divide this mixture evenly among the eight flour tortillas. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish to keep them intact during baking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture becomes bubbly, which helps cook out the raw flour taste. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3 to 4 minutes.
- Add Sour Cream and Chiles: Remove the saucepan from the heat and stir in the sour cream and drained diced green chiles. Season the sauce with salt and pepper to your liking, making sure the flavors are balanced and creamy.
- Pour and Bake: Pour the creamy white sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden on top.
- Garnish and Serve: Allow the enchiladas to cool for about 5 minutes after baking. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve warm for a delicious and satisfying meal.
Notes
- Use rotisserie chicken to save time and add extra flavor to the dish.
- Adjust the level of diced green chiles based on your spice preference.
- Feel free to substitute sour cream with Greek yogurt for a lighter version.
- Flour tortillas can be lightly warmed before rolling to prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
