Description
A comforting, creamy take on a Mexican-inspired classic, these White Chicken Enchiladas feature tender shredded chicken and gooey cheese wrapped in soft flour tortillas, smothered in a rich white sauce with green chiles. Perfect for busy weeknights or casual gatherings.
Ingredients
2 cups shredded cooked chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese (plus 1 cup for topping)
Salt, pepper, and Adobo seasoning, to taste
10 taco-size flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles (undrained)
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix shredded chicken with 1 cup of cheese. Season with salt, pepper, and Adobo seasoning to taste.
- Divide the chicken mixture evenly among the tortillas, roll tightly, and place seam-side down in the prepared baking dish.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute.
- Slowly whisk in chicken broth until smooth. Stir in sour cream and undrained green chiles. Do not boil.
- Remove sauce from heat and pour evenly over the enchiladas in the baking dish.
- Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes before serving.
Notes
Swap Monterey Jack with Pepper Jack for a spicier version.
Add jalapeños or hot green chiles for extra heat.
Mix in black beans or corn for added texture.
Use softened corn tortillas for a gluten-free alternative.
Greek yogurt can be used instead of sour cream for a lighter sauce.
Store leftovers in the fridge for up to 3 days; reheat in oven or microwave.
Not recommended for freezing due to sauce separation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
