Description
Delicious creamy white chicken enchiladas made with tender shredded chicken, a rich sour cream and green chile sauce, and melted cheese, all baked to bubbly perfection. This comforting Tex-Mex dish is perfect for a family dinner or casual gathering, offering a delightful combination of creamy, cheesy, and mildly spicy flavors wrapped in soft flour tortillas.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8 flour tortillas (8-inch size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Topping and Garnish
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: chopped cilantro
- Optional: diced tomatoes
- Optional: sliced jalapeños
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Assemble Enchiladas: In a bowl, mix the shredded chicken with 1 cup of shredded cheese. Spoon an even amount of this mixture onto each flour tortilla, roll them tightly, and place them seam-side down in the prepared baking dish for a neat presentation.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture is bubbly to cook out the raw flour taste. Slowly whisk in the chicken broth and keep stirring until the sauce thickens, about 3 to 4 minutes.
- Add Remaining Sauce Ingredients: Remove the saucepan from heat. Stir in the sour cream and drained diced green chiles. Season with salt and pepper according to your taste preference for balanced flavor.
- Top and Bake: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese over the top. Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and golden.
- Cool and Garnish: Allow the enchiladas to cool for 5 minutes to set before serving. Garnish with optional chopped cilantro, diced tomatoes, and sliced jalapeños for added freshness and heat if desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and flavorful option that saves cooking time.
- You can substitute flour tortillas with corn tortillas if preferred, but they may be less pliable.
- For extra spice, add more jalapeños or a pinch of cayenne pepper to the sauce.
- The dish can be prepared ahead of time and baked just before serving.
- Leftovers keep well in the refrigerator for up to 3 days; reheat covered in the oven to maintain moisture.
