White Chicken Enchiladas Recipe

Table of Contents

Description

White Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. These enchiladas are filled with shredded chicken, cheese, and a deliciously rich white sauce made with sour cream and green chilies. They are baked to perfection, making them a comforting and satisfying meal for the whole family.

Ingredients

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie or boiled)
1 cup shredded Monterey Jack cheese (or cheddar)
8 medium flour tortillas
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika

For the White Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
½ teaspoon salt
½ teaspoon black pepper

For Topping:

1 cup shredded Monterey Jack cheese
Chopped fresh cilantro (optional)

Instructions

Step 1: Prepare the Filling

Preheat your oven to 375°F (190°C).
In a large bowl, mix the shredded chicken, 1 cup cheese, garlic powder, onion powder, cumin, and paprika.

Step 2: Assemble the Enchiladas

Warm the flour tortillas slightly to make them more pliable.
Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased 9×13-inch baking dish.

Step 3: Make the White Sauce

In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute until lightly golden.
Slowly whisk in the chicken broth, stirring constantly until thickened (about 3 minutes).
Remove from heat and stir in the sour cream, diced green chilies, salt, and black pepper.

Step 4: Bake the Enchiladas

Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
Sprinkle the remaining 1 cup of shredded cheese on top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

Garnish with fresh cilantro (if desired) and serve hot!

Notes

Use a rotisserie chicken for a quicker preparation.
For a spicier version, add chopped jalapeños to the filling.
Flour tortillas work best, but you can use corn tortillas if preferred.
Greek yogurt can replace sour cream for a lighter version.

Tips for Success

✔ Warm the tortillas before rolling to prevent cracking.
✔ Thicken the sauce by cooking the flour and butter mixture (roux) until golden brown.
✔ Use freshly shredded cheese for better melting and flavor.
✔ Make ahead: Prepare and refrigerate up to 24 hours before baking.

Servings

Makes 4 servings (2 enchiladas per serving).

Nutritional Information (Per Serving)

Calories: 450
Protein: 30g
Carbohydrates: 35g
Fat: 20g
Fiber: 3g
Sugar: 3g

(Values may vary depending on ingredients used.)

Health Benefits

✅ High in Protein – Helps with muscle repair and keeps you full.
✅ Rich in Calcium – Thanks to cheese and sour cream.
✅ Balanced Meal – A good mix of protein, carbs, and fats.

Q&A

Q: Can I use corn tortillas instead of flour?
A: Yes! Lightly fry them first to prevent them from breaking.

Q: Can I freeze White Chicken Enchiladas?
A: Yes! Assemble them without the sauce, wrap tightly, and freeze. Add sauce and bake when ready.

Q: What can I serve with enchiladas?
A: Serve with Mexican rice, black beans, or a fresh salad.