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If you’re in search of a comforting meal that’s both effortless and satisfying, my White Chicken Enchiladas will deliver just that. The combination of tender chicken, creamy sauce, and melted cheese is a surefire way to win over even the pickiest of eaters.
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- Cuisine: Mexican-American
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4-5
Why You’ll Love This Recipe
- Uses pre-cooked chicken for convenience, shortening prep time.
- Perfect for batch cooking and feeding a crowd.
- Customizable with your choice of heat level from the green chilies.
Ingredients
- 8-10 small flour tortillas: The base for wrapping the filling. Opt for whole wheat for added fiber.
- 3 cups cooked chicken (shredded or chopped): Provides protein; rotisserie chicken works perfectly here for ease.
- 3 cups Monterey jack cheese (shredded-divided): Adds creaminess and flavor. Substitute with mozzarella if needed.
- 3 tablespoons unsalted butter: Richness for the sauce. Salted butter can be used with reduced added salt elsewhere.
- 3 tablespoons flour: Thickens the sauce, creating a smooth texture.
- 2 cups chicken broth: Base liquid for the sauce; adds depth and flavor.
- 1 cup sour cream: Adds creaminess without being too heavy. Greek yogurt is a suitable substitute.
- 1 (4-ounce) can diced green chilies mild: Provides mild heat and flavor. Adjust amount or type for desired spiciness.
- 2-3 tablespoons green onions (sliced): Adds freshness and color to the final dish.
How to Make It
Step 1: Prep the Baking Dish
Spray a 9×13-inch baking dish with cooking spray to prevent sticking. Preheat your oven to 350ºF (177ºC) to ensure even cooking throughout.
Step 2: Assemble the Enchiladas
In a small bowl, mix the cooked chicken and 1 cup of Monterey Jack cheese. Fill each tortilla with this mixture, roll them tightly, and place seam side down in the prepared pan to maintain their shape during baking.
Step 3: Make the Sauce
Melt butter in a skillet and sprinkle flour over it, whisking to combine. Cook for a minute to eliminate the raw flour taste. Remove from heat to whisk in chicken broth, then return to heat to thicken. Let it cool slightly before adding sour cream and chilies to prevent curdling, ensuring a smooth sauce.
Step 4: Bake the Enchiladas
Pour the sauce evenly over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes until heated through and bubbly. Use the broiler briefly for a golden finish.
Step 5: Garnish and Serve
Sprinkle with sliced green onions for a fresh bite. Serve hot and enjoy the melty, creamy goodness.
Recipe FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance without the sauce and store them in the fridge. Add the sauce just before baking when you’re ready to cook them.
What if I don’t have Monterey Jack cheese?
Mozzarella or a mild cheddar cheese work as excellent substitutes, maintaining the gooey texture and pleasant taste you want for these enchiladas.
How do I reheat leftovers?
Reheat the enchiladas in the oven at 350ºF (177ºC) for about 15 minutes, or until heated through, to maintain their texture. A microwave works too, but may result in a slightly soggier texture.
