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White Chicken Enchiladas Recipe

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4 from 6 reviews

These White Chicken Enchiladas are a creamy, cheesy delight featuring shredded chicken wrapped in flour tortillas, topped with a rich green chile sauce, and baked to perfection. The recipe offers a comforting blend of flavors with a smooth sauce made from butter, flour, chicken broth, sour cream, and diced green chiles. Perfect for a hearty family meal ready in just 40 minutes.

Ingredients

Filling

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 1 cup shredded Monterey Jack cheese (or mozzarella)
  • Salt, to taste
  • Black pepper, to taste
  • Adobo seasoning, to taste
  • 10 flour tortillas (taco size)

Sauce

  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles (do not drain)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
  2. Mix Chicken Filling: In a medium bowl, combine 2 cups of shredded cooked chicken with 1 cup shredded Monterey Jack cheese. Season the mixture with salt, pepper, and Adobo seasoning to taste, ensuring the filling is flavorful.
  3. Assemble Enchiladas: Spoon the chicken mixture evenly onto each of the 10 flour tortillas. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish.
  4. Make the Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute until it thickens slightly and forms a roux, careful to avoid burning.
  5. Add Broth and Sour Cream: Gradually whisk in 2 cups of chicken broth until smooth. Stir in 1 cup sour cream and the entire 4-ounce can of diced green chiles with their juices. Heat gently without allowing the sauce to boil.
  6. Pour Sauce Over Enchiladas: Remove the sauce from heat and pour it evenly over the rolled enchiladas in the baking dish, ensuring they are well covered.
  7. Add Cheese Topping: Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the top of the enchiladas and sauce.
  8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until hot and bubbly. For a golden top, optionally broil the enchiladas on high for 1-2 minutes until the cheese is slightly browned.

Notes

  • You can substitute Monterey Jack cheese with mozzarella for a milder flavor.
  • Store-bought rotisserie chicken makes preparation quick and easy.
  • Do not drain the diced green chiles; their juices add flavor and moisture to the sauce.
  • For spicier enchiladas, use green chiles with a hotter heat level or add a pinch of cayenne pepper to the filling.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

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