Description
Delicious and creamy White Chicken Enchiladas made with tender shredded chicken, a cheesy Monterey Jack filling, and a rich sour cream and green chili sauce, baked to bubbly perfection and garnished with fresh cilantro.
Ingredients
Scale
Enchiladas
- 8-10 large flour tortillas
- 3 cups cooked and shredded chicken
- 1 teaspoon ground cumin
- 2 1/2 cups Monterey Jack cheese, grated (divided)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Garnish
- Fresh cilantro leaves, finely chopped, for serving
Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray to ensure the enchiladas don’t stick during baking.
- Mix Chicken Filling: In a medium bowl, season the shredded cooked chicken with salt, pepper, and ground cumin. Add 1 cup of the grated Monterey Jack cheese and combine thoroughly to create a flavorful filling.
- Assemble Enchiladas: Lay out each flour tortilla and spoon some of the chicken and cheese mixture evenly onto each. Roll each tortilla tightly and place them seam side down in the prepared baking dish to maintain their shape while baking.
- Make the Sauce: In a medium saucepan, melt the butter over medium-high heat. Whisk in the all-purpose flour and cook for about 2 minutes to form a roux, which will thicken the sauce.
- Incorporate Broth and Simmer: Gradually whisk in the chicken broth until the mixture is smooth. Continue cooking the sauce over medium heat, stirring frequently, until it becomes bubbly and thickened, approximately 10-15 minutes.
- Finish the Sauce: Season the sauce with salt and pepper to taste. Remove the saucepan from heat, then stir in the sour cream and diced green chilies for creaminess and a mild kick.
- Top Enchiladas and Bake: Pour the prepared sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining grated Monterey Jack cheese on top to create a cheesy crust.
- Bake Until Bubbly: Place the dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, garnish the enchiladas with finely chopped fresh cilantro leaves for a bright, fresh flavor and serve immediately. Enjoy your creamy, comforting meal!
Notes
- The key to these enchiladas is the creamy, cheesy sauce that ties everything together.
- Use freshly shredded chicken for best texture and flavor.
- Adjust the amount of green chilies to suit your heat preference.
- For a lower fat option, you can substitute sour cream with Greek yogurt.
- Ensure the sauce is thick enough before pouring to avoid a watery bake.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
