Description
Deliciously creamy and savory White Chicken Enchiladas featuring tender shredded chicken, a rich sour cream and green chile sauce, and gooey melted cheeses, baked to bubbly perfection. This Mexican-inspired main course is perfect for a comforting family dinner or entertaining guests.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup shredded Monterey Jack cheese (or pepper jack)
- 1 cup shredded mozzarella (optional, for extra melt)
- 2 tablespoons chopped cilantro (optional)
Sauce
- 2 tablespoons butter
- 1 small yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles (mild)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
Others
- 8 medium flour tortillas (8-inch)
- Cooking spray or a little oil for the baking dish
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for baking.
- Sauté aromatics: In a large skillet over medium heat, melt the butter and cook the finely diced onion for 3 to 4 minutes until softened. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture and stir constantly for 1 minute to cook off the raw flour taste and form a light roux.
- Add broth and thicken sauce: Slowly whisk in the low-sodium chicken broth. Allow the sauce to simmer for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
- Finish sauce: Remove the skillet from heat. Whisk in the sour cream, diced green chiles, ground cumin, chili powder, kosher salt, and black pepper until smooth. Stir in chopped cilantro if using for fresh flavor.
- Combine chicken and filling: In a separate bowl, mix the shredded cooked chicken with 1/2 cup of the prepared sauce and 1 cup of shredded cheese until evenly combined.
- Assemble enchiladas: Spoon the chicken mixture evenly down the center of each warmed flour tortilla. Roll each tortilla tightly and place seam-side down in the greased baking dish.
- Add sauce and cheese: Pour the remaining sauce evenly over the rolled enchiladas. Then sprinkle the remaining shredded cheese evenly on top for a cheesy crust.
- Bake and rest: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until hot, bubbly, and the cheese is melted and slightly golden. Let the enchiladas rest for 5 minutes before serving to allow flavors to meld.
Notes
- For easier rolling, warm the tortillas for 10 to 15 seconds in the microwave under a damp paper towel to make them more pliable.
- You can swap flour tortillas for corn tortillas if preferred; warm corn tortillas first to prevent cracking.
- Add a handful of chopped spinach to the chicken filling for extra greens and nutrition.
- Top with sliced jalapeños if you like your enchiladas with a spicy kick.
- For a tangier sauce, stir in 1 to 2 teaspoons of fresh lime juice at the end of sauce preparation.
