Description
These creamy White Chicken Enchiladas are a comfort food classic—perfect for busy weeknights or feeding a hungry crowd.
Ingredients
2 cups shredded, cooked chicken (rotisserie works great)
1 cup shredded Monterey Jack cheese (or mozzarella)
Salt, pepper, Adobo seasoning, to taste
10 flour tortillas (taco size)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles (do not drain)
1 cup shredded Monterey Jack cheese (for topping)
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
2. In a medium bowl, mix chicken, 1 cup cheese, salt, pepper, and Adobo seasoning.
3. Divide the chicken mixture evenly between tortillas, roll them up, and place seam-side down in the dish.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Slowly whisk in chicken broth until smooth and thickened.
6. Stir in sour cream and green chiles. Heat through without boiling.
7. Pour the sauce evenly over the enchiladas.
8. Top with the remaining 1 cup cheese.
9. Bake for 20–25 minutes, until bubbly. Broil for 1–2 minutes for a golden top if desired.
10. Serve hot, garnished with chopped cilantro or green onions if you like.
Notes
Make ahead: Assemble in the morning and refrigerate until ready to bake.
Swap out chicken for turkey or ground beef for variety.
Use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 60mg
Keywords: White Chicken Enchiladas, White Enchilada, Easy White Cheese Enchiladas, Chili Chicken Enchiladas