Description
These Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken rolled in warm flour tortillas, smothered in a rich sour cream and green chile sauce, and baked to bubbly, golden perfection. Perfect for a cozy dinner that’s easy to make in under an hour.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 8 flour tortillas (8-inch size)
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
Optional Garnishes
- 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 prevent sticking.
- Assemble Enchiladas: In a mixing bowl, combine the cooked shredded chicken with 1 cup of the shredded cheese. Evenly distribute this mixture onto each flour tortilla, then tightly roll up each one and place them seam-side down in the prepared baking dish.
- 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 is bubbly and fragrant, forming a roux. Gradually whisk in the chicken broth, continuing to cook for about 3 to 4 minutes until the sauce thickens.
- Add Sour Cream and Chiles: Remove the saucepan from the heat. Stir in the sour cream and drained diced green chiles. Season the sauce with salt and pepper according to your taste preferences.
- Pour and Bake: Pour the prepared sauce evenly over the assembled 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 golden.
- Garnish and Serve: Allow the enchiladas to cool for about 5 minutes after baking. Garnish with optional chopped cilantro, diced tomatoes, and sliced jalapeños if desired. Serve warm and enjoy your creamy, cheesy enchiladas!
Notes
- You can substitute the chicken broth with vegetable broth for a slightly different flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option, but note it may affect texture.
- For extra heat, add more diced jalapeños in the filling or sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Shredded rotisserie chicken saves prep time and adds great flavor.
