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White Chicken Enchiladas

White Chicken Enchiladas

Whip up these enchiladas for a meal that combines simple preparation with gourmet flavor.

  • Total Time: 45 minutes
  • Yield: 5 (2 enchiladas per serving) 1x

Ingredients

Scale

  • 2 cups cooked chicken, shredded
  • 10 soft taco size flour tortillas
  • 2 cups Monterey Jack cheese, shredded, divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • Salt and pepper to taste

Instructions

  1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
  2. Assemble Enchiladas: Distribute the shredded chicken and 1 cup of Monterey Jack cheese evenly among the tortillas. Roll them up and place seam side down in the prepared dish.
  3. Make the Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about a minute until golden and bubbly. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
  4. Add Final Ingredients: Remove the saucepan from heat. Stir in the sour cream and green chiles. Season with salt and pepper to taste.
  5. Combine and Bake: Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top. Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is golden.
  6. Serve: Garnish with chopped cilantro or green onions if desired. Serve hot and enjoy the creamy texture and rich flavors.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes