Cheesy White Chicken Enchiladas Recipe

Introduction

Cheesy White Chicken Enchiladas are a comforting and flavorful twist on a classic favorite. Filled with tender shredded chicken and melted Monterey Jack cheese, then smothered in a creamy white sauce, this dish is perfect for an easy weeknight dinner or a casual gathering.

Ingredients

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a medium baking dish to prevent sticking.
2. Step 2: Place a small portion of shredded chicken down the center of each tortilla and sprinkle some shredded Monterey Jack cheese over the chicken.
3. Step 3: Roll each tortilla tightly around the filling and place seam-side down in the baking dish, arranging them side by side.
4. Step 4: In a saucepan over medium heat, melt the butter until smooth and lightly bubbling.
5. Step 5: Whisk in the flour and cook for about one minute, stirring constantly to create a smooth base.
6. Step 6: Gradually pour in the chicken broth while whisking, stirring until the mixture is smooth and slightly thickened.
7. Step 7: Reduce the heat and stir in the sour cream and diced green chilies, mixing until creamy and well blended.
8. Step 8: Season the sauce with garlic powder, onion powder, salt, and black pepper; stir to combine evenly.
9. Step 9: Pour the creamy white sauce over the tortillas, ensuring they are well covered, then sprinkle the remaining Monterey Jack cheese on top.
10. Step 10: Bake in the oven for 20 to 25 minutes, until the cheese is melted and the sauce is hot and bubbling.

Tips & Variations

• For extra flavor, add a pinch of cumin or smoked paprika to the sauce.
• Swap the flour tortillas for corn tortillas for a gluten-free option.
• Top with sliced jalapeños or a dollop of guacamole for added freshness and spice.
• Use rotisserie chicken to save time on shredding and prep.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through, or microwave on medium power in 1-minute increments to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them in sauce ahead of time. Keep them refrigerated and bake just before serving.

What can I substitute for sour cream?

You can use Greek yogurt as a healthier alternative or a dairy-free sour cream substitute if needed.

Cheesy White Chicken Enchiladas Recipe

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★★★★★

4.9 from 129 reviews

These Cheesy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy white sauce made from butter, flour, chicken broth, sour cream, and diced green chilies. Topped with melted Monterey Jack cheese and baked to perfection, this comforting Latin-inspired dish is perfect for a cozy family dinner or meal prep.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Latin

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese

Creamy White Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

Garnish

• 2 tbsp fresh parsley or cilantro, chopped

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish to prevent the enchiladas from sticking during baking.
2. Assemble Enchiladas: Place a small portion of shredded chicken along the center of each flour tortilla. Sprinkle some shredded Monterey Jack cheese over the chicken for added flavor. Roll each tortilla tightly around the filling and arrange them seam-side down, snugly side by side in the prepared baking dish.
3. Make the Creamy Sauce: In a saucepan over medium heat, melt the butter until smooth and lightly bubbling. Whisk in the flour and cook for about one minute to form a roux, stirring constantly to avoid lumps.
4. Incorporate Liquids: Gradually whisk in the chicken broth. Continue stirring until the mixture is smooth and slightly thickened.
5. Add Sour Cream and Chilies: Reduce heat and stir in sour cream and diced green chilies until the sauce is creamy and well blended.
6. Season the Sauce: Add garlic powder, onion powder, salt, and black pepper. Stir to combine all flavors evenly.
7. Top and Bake: Pour the creamy white sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining shredded Monterey Jack cheese evenly on top.
8. Bake: Place the baking dish in the oven and bake for 20 to 25 minutes until the cheese is fully melted and the sauce is bubbling hot.
9. Garnish and Serve: Remove from oven and garnish with chopped fresh parsley or cilantro before serving.

Notes

• Use cooked chicken such as rotisserie or leftover chicken to save time.
• Flour tortillas are preferred for their softness and ability to roll easily.
• For added spice, consider using canned diced green chilies with a bit of heat or add jalapeños.
• This dish can be assembled ahead of time and refrigerated before baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
• To make it gluten-free, substitute flour tortillas and flour with gluten-free alternatives.

Keywords: cheesy chicken enchiladas, white chicken enchiladas, creamy enchiladas, baked enchiladas, Mexican-inspired dinner