Description
Creamy white chicken enchiladas bring Mexican comfort straight to your dinner table with tender shredded chicken, melted cheese, and a luscious sour cream sauce. Comfort never tasted so good when you can savor these irresistible enchiladas that promise a delightful culinary journey.
Ingredients
Scale
Main Protein:
- 2 cups cooked shredded chicken
- 8 flour tortillas, soft taco size
Cheese and Dairy:
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 3 tablespoons butter
Sauce and Seasoning:
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4-ounce/113 grams) can diced green chilies
Instructions
- Assemble the filling by combining shredded chicken with a portion of the shredded cheese, creating a harmonious mixture for the enchiladas.
- Carefully wrap the chicken and cheese blend inside soft tortillas, ensuring a snug roll with the seam facing downward in a prepared baking dish.
- Craft a creamy sauce by gently melting butter in a saucepan, then incorporating flour and whisking to create a smooth roux.
- Gradually introduce broth to the roux, stirring consistently to eliminate any lumps and allow the sauce to develop a rich, velvety consistency.
- Remove the sauce from heat and fold in sour cream and diced green chilies, creating a luxurious and tangy enchilada coating.
- Generously drench the rolled tortillas with the prepared sauce, ensuring complete coverage and an even distribution.
- Sprinkle the remaining cheese over the top, creating a golden, melted blanket that will crisp and brown during baking.
- Transfer the dish to a preheated oven set at 350ºF and bake until the enchiladas are heated through and the cheese becomes bubbly and slightly crisp.
- For an optional finishing touch, briefly broil the enchiladas to achieve a delightful golden-brown cheese topping that adds visual appeal and additional texture.
Notes
- Chicken preparation can be simplified by using rotisserie chicken or quickly shredding pre-cooked chicken breasts to save time during assembly.
- For gluten-free adaptation, replace regular flour with cornstarch or gluten-free flour blend when creating the sauce to maintain creamy texture.
- Adding fresh chopped cilantro or green onions on top after baking provides a bright, fresh contrast to the rich, creamy enchiladas and introduces extra flavor complexity.
- When storing leftovers, wrap individual portions tightly in plastic wrap or store in airtight containers to maintain moisture and prevent tortillas from becoming soggy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg