Cheesy Creamy White Chicken Enchiladas
A comforting classic featuring tender shredded chicken, a creamy sauce, and plenty of melted cheese, perfect for any night of the week.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken adds protein and heartiness
- 8 small flour tortillas soft texture for wrapping
- 3 cups shredded Monterey Jack cheese, divided melts beautifully for creaminess
- 1 cup sour cream adds moisture and tang
- 2 cups chicken broth for flavor and sauce consistency
- 1 small yellow onion, diced provides sweetness and depth
- 2 cloves garlic, minced adds aromatic flavor
- 1 tablespoon olive oil for sautéing
- 0.5 teaspoon salt enhances flavors
- 0.5 teaspoon black pepper adds mild spice
- 1 teaspoon cumin offers warmth
- 0.5 teaspoon chili powder gives subtle heat
- 1 4 oz can diced green chiles adds a slight kick
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat. Once the oil shimmers, add the diced onion and sauté until it becomes translucent, typically 4-5 minutes.
- Add the minced garlic, stirring for about a minute until fragrant.
- Stir in the cooked shredded chicken along with salt, black pepper, cumin, chili powder, and diced green chiles. Mix everything thoroughly in the skillet.
- Add in 1 cup of the shredded Monterey Jack cheese, stirring to melt it into the chicken mixture completely. Remove the skillet from the heat.
Baking
- Preheat your oven to 350°F (175°C) while you prepare the baking dish.
- Grease a baking dish generously with cooking spray or a little extra olive oil.
- Warm the tortillas slightly to make them more pliable.
- Place about 1/3 cup of the chicken mixture in the center of each tortilla and roll them up tightly, placing them seam-side down in the prepared baking dish.
- For the sauce, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for about a minute.
- Gradually pour in the chicken broth while whisking continuously to avoid lumps. Continue whisking until the sauce thickens.
- Remove from heat and stir in the sour cream and remaining diced green chiles.
- Pour the sauce evenly over the enchiladas and sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top.
- Bake uncovered for 20-25 minutes until the cheese is bubbly and golden on top.
Notes
Let the enchiladas rest for a few minutes after baking before serving; this helps them hold their shape. Consider adding fresh cilantro or jalapeños on top for added flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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