Description
These Easy Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish with a rich, creamy sauce, tender shredded chicken, and melted cheese rolled in soft tortillas—perfect for a quick family dinner.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded chicken with 1/2 cup of each cheese.
- Fill each tortilla with chicken mixture, roll up, and place seam-side down in a greased 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and cook until thickened, about 3-5 minutes.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Pour the sauce over enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until bubbly and golden.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add jalapeños for a spicier kick.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg