Print

White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe
Print Recipe

★★★★★

5 from 19 reviews

These White Chicken Enchiladas are a creamy and flavorful twist on the classic Mexican favorite. Filled with shredded chicken, cream cheese, and seasoned with garlic and taco spices, then smothered in a rich sour cream and green chile sauce. Baked until bubbly and topped with melted Monterey Jack cheese, they make a comforting and delicious meal perfect for any night of the week.

Ingredients

Scale

Filling

  • 3 cups shredded chicken
  • 4 ounces softened cream cheese
  • 2 teaspoons garlic powder
  • 1 cup shredded Monterey Jack cheese (half of total cheese)

Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon taco seasoning
  • 1 can (about 14 ounces) chicken broth
  • 1/2 cup shredded Monterey Jack cheese
  • 3/4 cup sour cream
  • 1 can (4 ounces) diced green chiles

Assembly

  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese (remaining half)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded Monterey Jack cheese (about 1 cup). Mix well until fully incorporated.
  3. Stuff Tortillas: Evenly divide the filling mixture among the 8 flour tortillas. Roll them up tightly and place them seam-side down in the prepared baking dish to keep them from unrolling during baking.
  4. Make Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cooking for about 1-2 minutes to form a roux and remove raw flour taste.
  5. Add Broth: Gradually whisk in the chicken broth, ensuring the sauce is smooth as you blend the liquid. Continue whisking and warming until the sauce thickens slightly.
  6. Melt Cheese: Stir in 1/2 cup shredded Monterey Jack cheese, whisking continuously until fully melted and the sauce is creamy.
  7. Add Sour Cream and Chiles: Remove the sauce from heat and gently whisk in the sour cream and diced green chiles. Stir until the sour cream dissolves but avoid boiling to maintain creaminess.
  8. Pour Sauce Over Enchiladas: Evenly pour the prepared sauce over the stuffed tortillas in the baking dish, coating each roll generously.
  9. Top with Cheese: Sprinkle the remaining 1 cup shredded Monterey Jack cheese over the top of the sauced enchiladas for a cheesy crust.
  10. Bake: Place the baking dish uncovered in the oven and bake for 22 to 25 minutes until the sauce is bubbly and cheese is melted.
  11. Broil for Color: Switch your oven to broil and broil the enchiladas for 2 to 3 minutes, just until the cheese starts to brown for an appealing golden top.
  12. Serve: Remove from oven and serve warm. Optionally garnish with hot sauce and serve alongside sides like refried beans or Spanish rice for a complete meal.

Notes

  • For a spicier dish, add chopped jalapeños or use spicy green chiles instead of mild.
  • If desired, use corn tortillas for a gluten-free option but handle gently as they are more fragile.
  • Leftovers can be refrigerated for 3-4 days and reheated in the oven to maintain sauce texture.
  • To make ahead, prepare and assemble enchiladas then refrigerate without baking and bake when ready to serve.

Nutrition

Keywords: white chicken enchiladas, creamy enchiladas, chicken enchiladas recipe, baked enchiladas, Mexican chicken dish

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