White Chicken Enchiladas Recipe
Introduction
White chicken enchiladas are a creamy, comforting dish perfect for a cozy dinner. Filled with tender shredded chicken and topped with a flavorful sour cream sauce, these enchiladas offer a delicious twist on a classic favorite.
Ingredients
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4-ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Step 2: In a medium bowl, combine the shredded chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste. Mix well.
- Step 3: Place an equal amount of the chicken mixture in each flour tortilla.
- Step 4: Roll up the tortillas and arrange them seam-side down in the prepared baking dish.
- Step 5: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to avoid burning.
- Step 6: Gradually whisk in the chicken broth until the sauce is smooth and thickened.
- Step 7: Stir in the sour cream and the undrained diced green chiles. Be careful not to let the sauce boil.
- Step 8: Remove the sauce from heat and pour it evenly over the rolled enchiladas in the baking dish.
- Step 9: Sprinkle 1 cup shredded Monterey Jack cheese over the top.
- Step 10: Bake for 20 to 25 minutes until heated through and bubbly. For a golden, bubbly top, you can broil the enchiladas on high for 1 to 2 minutes, watching closely to prevent burning.
Tips & Variations
- Substitute rotisserie chicken for a quick shortcut or poach your own chicken breasts for a fresher flavor.
- Add chopped cilantro or diced onions to the chicken mixture for extra freshness.
- Use corn tortillas if preferred, but warm them first to prevent cracking when rolling.
- For a spicier sauce, add chopped jalapeños or a pinch of cayenne pepper to the sour cream sauce.
Storage
Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 minutes, to maintain texture. Alternatively, microwave in shorter intervals, stirring the sauce to heat evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make white chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas and prepare the sauce in advance, then cover and refrigerate for up to 24 hours before baking.
What can I use instead of Monterey Jack cheese?
Mozzarella, white cheddar, or a mild cheese blend works well as a substitute for Monterey Jack in this recipe.
PrintWhite Chicken Enchiladas Recipe
These White Chicken Enchiladas are a creamy, cheesy twist on the classic Mexican dish, featuring shredded chicken, Monterey Jack cheese, and a rich green chile sour cream sauce. Perfectly baked until bubbly and golden, they offer a comforting and flavorful meal that’s simple to prepare using common pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Filling: In a medium-sized bowl, combine 2 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese. Season the mixture well with salt, pepper, and Adobo seasoning according to your taste preferences.
- Fill Tortillas: Spoon an even amount of the chicken and cheese mixture into each of the 10 flour tortillas.
- Roll Tortillas: Carefully roll up each tortilla with the filling inside and arrange them seam-side down in the prepared baking dish.
- Make Sauce Base: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly to avoid burning, until the mixture thickens slightly.
- Add Broth: Gradually whisk in 2 cups of chicken broth, continuing to whisk until the sauce is smooth and free of lumps.
- Add Remaining Ingredients: Stir in 1 cup sour cream and the 4-ounce can of diced green chiles with the juice. Make sure to remove the sauce from heat before it boils to prevent curdling.
- Assemble and Top: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Then, sprinkle 1 cup of shredded Monterey Jack cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the cheese is melted.
- Broil (Optional): For a golden, slightly browned cheese topping, broil the enchiladas on high for 1-2 minutes, watching carefully to avoid burning.
Notes
- You can substitute Monterey Jack cheese with mozzarella or a Mexican cheese blend for a different flavor.
- Using a store-bought rotisserie chicken saves time and adds great flavor.
- Do not let the sauce boil after adding sour cream to avoid curdling.
- Flour tortillas are preferred for their softness; corn tortillas may break when rolling.
- Adjust seasoning and spice level by increasing or reducing the amount of Adobo seasoning and green chiles.
- If you want a lower fat version, you can use reduced-fat sour cream and cheese.
Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, green chile sauce, Mexican chicken recipe
