Description
These Easy Creamy White Chicken Enchiladas are rich, cheesy, and full of flavor! Made with tender shredded chicken, a creamy white sauce, and melty cheese, this dish is the perfect comfort food for a quick and satisfying dinner.
Ingredients
Units
Scale
- For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
- 8 small flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Creamy White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup shredded Monterey Jack cheese
- For Topping:
- 1/2 cup shredded cheese (extra for the top)
- Chopped fresh cilantro (optional)
Instructions
- Step 1: Prepare the Filling
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken, cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir well.
- Step 2: Assemble the Enchiladas
- Spoon about ¼ cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Step 3: Make the Creamy White Sauce
- In a saucepan over medium heat, melt the butter, then whisk in the flour. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, stirring until the mixture is smooth and thickened (about 2-3 minutes).
- Remove from heat and stir in the sour cream and diced green chilies. Mix well.
- Step 4: Assemble & Bake
- Pour the white sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro (if using) and serve warm!
Notes
- Make Ahead: Assemble the enchiladas up to 24 hours in advance and store them in the fridge. Bake when ready!
- Add Some Heat: Stir in a dash of hot sauce or use pepper jack cheese for a spicy kick.
- Make It Lighter: Swap Greek yogurt for sour cream and use reduced-fat cheese.
- Side Suggestions: Serve with Mexican rice, refried beans, or a fresh avocado salad for a complete meal.
Nutrition
- Calories: ~450
- Sugar: 3g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg