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White Chicken Enchiladas Recipe

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★★★★★

4.8 from 90 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Fill Tortillas: Spoon an even amount of the chicken and cheese mixture into each of the 10 flour tortillas.
  4. Roll Tortillas: Carefully roll up each tortilla with the filling inside and arrange them seam-side down in the prepared baking dish.
  5. 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.
  6. Add Broth: Gradually whisk in 2 cups of chicken broth, continuing to whisk until the sauce is smooth and free of lumps.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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