Description
This White Chicken Enchiladas recipe features tender shredded chicken and creamy Monterey Jack cheese wrapped in soft flour tortillas, topped with a rich white sauce made from butter, flour, chicken broth, sour cream, and diced green chiles. Baked to perfection, these enchiladas offer a comforting and flavorful twist on a classic Mexican favorite, ideal for a family dinner or a cozy meal any night of the week.
Ingredients
Scale
For the Chicken Filling
- 2 cups shredded, cooked chicken (such as rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, to taste
- Black pepper, to taste
- Adobo seasoning, to taste
For the Tortillas
- 10 flour tortillas (taco size)
For the White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4-ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Chicken Mixture. In a medium bowl, combine the shredded cooked chicken, 1 cup of shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning. Mix well to evenly distribute the seasonings and cheese throughout the chicken.
- Assemble Enchiladas. Spoon a portion of the chicken mixture into each flour tortilla. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish, fitting them snugly side-by-side.
- Make the White Sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to form a roux without browning it.
- Add Broth and Sour Cream. Gradually whisk in the chicken broth until the sauce is smooth and thickened slightly. Remove the sauce from heat, then stir in the sour cream and the undrained diced green chiles. Avoid boiling to keep the sauce smooth.
- Pour Sauce and Add Cheese. Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
- Bake Enchiladas. Bake in the preheated oven for 20 to 25 minutes until heated through and the cheese is melted and bubbly. Optionally, switch the oven to broil for 1 to 2 minutes to brown the cheese slightly, watching carefully to prevent burning.
Notes
- You can substitute mozzarella cheese if Monterey Jack is unavailable.
- Rotisserie chicken is a great shortcut to save time cooking the chicken.
- Do not let the sauce boil after adding sour cream to prevent curdling.
- If you prefer spicier enchiladas, add chopped jalapeños or extra green chiles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
