Description
Creamy white chicken enchiladas bring Mexican comfort straight to dinner tables with irresistible cheesy goodness. Melted cheese, tender chicken, and zesty sauce combine for a mouthwatering meal that will satisfy hunger and delight senses.
Ingredients
Scale
- 2 cups (480 ml) cooked, shredded chicken (rotisserie chicken works great)
- 1 cup (240 ml) shredded Monterey Jack cheese
- 1 cup (240 ml) shredded cheddar cheese
- 8 flour tortillas (8-inch size)
- ½ cup (120 ml) sour cream
- 1 (4 oz or 113 g) can diced green chilies (optional)
- 4 tablespoons (60 ml) unsalted butter
- 4 tablespoons (60 ml) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) shredded Monterey Jack cheese
- 1 teaspoon (5 ml) garlic powder
- ½ teaspoon (2.5 ml) onion powder
- Salt to taste
- Black pepper to taste
- Chopped fresh cilantro (optional)
- Sliced jalapenos (optional)
- Diced tomatoes (optional)
Instructions
- Preparation: Warm the oven to 350°F and lightly coat a 9×13-inch baking vessel with cooking spray.
- Filling Creation: Combine shredded chicken, cheese blend, sour cream, and green chilies in a mixing bowl, ensuring thorough incorporation of ingredients.
- Tortilla Wrapping: Distribute chicken mixture along the center of each tortilla, rolling tightly and positioning seam-side down in the prepared baking dish.
- Sauce Development: In a saucepan, melt butter and integrate flour, cooking briefly to eliminate raw flour notes. Gradually introduce chicken broth, whisking continuously until the mixture transforms into a smooth, slightly thickened consistency.
- Sauce Refinement: Remove from heat and fold in sour cream, remaining cheese, garlic powder, onion powder, salt, and pepper, creating a uniform, creamy sauce.
- Final Assembly: Cascade the white sauce evenly over the enchiladas, ensuring complete coverage, then crown with additional shredded cheese.
- Baking Process: Transfer to preheated oven and bake for 20-25 minutes until cheese melts into a golden, bubbling surface.
- Serving Presentation: Allow enchiladas to rest for 5 minutes, then garnish with optional fresh cilantro, jalapeños, or diced tomatoes before serving.
Notes
- Warm tortillas slightly before filling to make them more pliable and reduce the risk of cracking during rolling.
- Whisk the white sauce continuously to avoid lumps and achieve a smooth, creamy texture that coats the enchiladas evenly.
- Use a mix of melting cheeses like Monterey Jack and cheddar for optimal flavor and gooey consistency.
- Adjust green chili and jalapeno quantities to match personal heat preferences, making the dish adaptable for mild or spicy lovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg