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Cheesy White Chicken Enchiladas Recipe

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★★★★★

4.7 from 79 reviews

These Cheesy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy white sauce made from butter, flour, chicken broth, sour cream, and green chilies, then baked to perfection with melted Monterey Jack cheese. This comforting Latin-inspired dish is perfect for a cozy family dinner or any occasion requiring a flavorful and satisfying meal.

Ingredients

Scale

Filling

  • 2 cups cooked chicken, shredded
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided

Creamy White Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste

Garnish

  • 2 tbsp fresh parsley or cilantro, chopped

Instructions

  1. Preheat and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C). Lightly grease a medium baking dish to prevent the enchiladas from sticking during baking.
  2. Fill the Tortillas: Place a small portion of shredded chicken down the center of each flour tortilla. Sprinkle a little shredded Monterey Jack cheese over the chicken for added flavor.
  3. Roll and Arrange: Roll each tortilla tightly around the filling and place them seam-side down, side by side, in the prepared baking dish for a neat arrangement.
  4. Make the Creamy Sauce: In a saucepan over medium heat, melt butter until smooth and bubbling. Whisk in flour and cook for about one minute, stirring constantly to form a smooth roux.
  5. Incorporate Broth: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Stir until the mixture becomes smooth and slightly thickened.
  6. Add Sour Cream and Chilies: Reduce heat and stir in sour cream and diced green chilies until the sauce is creamy and well blended.
  7. Season Sauce: Add garlic powder, onion powder, salt, and black pepper to taste. Stir thoroughly to combine all the flavors evenly.
  8. Cover Enchiladas with Sauce: Pour the creamy white sauce evenly over the rolled tortillas, ensuring they are fully covered.
  9. Add Remaining Cheese: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the sauce-covered enchiladas.
  10. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese has fully melted and the sauce is hot and bubbly.
  11. Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley or cilantro over the enchiladas, and serve hot.

Notes

  • Use leftover or rotisserie chicken for convenience and extra flavor.
  • If you prefer a spicier sauce, add chopped jalapeños or hot sauce to the creamy white sauce.
  • To save time, prepare the sauce in advance and refrigerate; reheat gently before using.
  • Flour tortillas can be lightly warmed before filling to prevent cracking while rolling.
  • For a gluten-free option, substitute flour tortillas and flour with gluten-free alternatives.

Keywords: chicken enchiladas, cheesy enchiladas, creamy white enchilada sauce, baked enchiladas, comfort food, Latin cuisine

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