White Chicken Enchiladas Recipe
Deliciously creamy and cheesy White Chicken Enchiladas featuring tender shredded chicken, a flavorful green chili sauce, and gooey Monterrey jack cheese, baked to perfection. This comforting Mexican-inspired dish is perfect for a family dinner or gathering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Sauce
- 1 tablespoon salted butter
- 1/2 cup yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 4 ounce can roasted green chilis
- 1 teaspoon cumin
- 1/2 cup sour cream
- Salt to taste
Filling and Assembly
- 4 cups cooked chicken, shredded
- 4 cups grated Monterrey jack cheese, divided (2 cups + 2 cups)
- 12 fajita size tortillas
- Cilantro and lime for garnish
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Prepare the sauce: In a frying pan over medium heat, melt the butter and sauté the finely chopped onions until translucent. Sprinkle the flour over the onions and stir well to absorb moisture. Gradually whisk in the chicken broth to create a smooth sauce without lumps.
- Season the sauce: Stir in the cumin and roasted green chiles, then remove the pan from heat. Mix in the sour cream and add salt to taste. Spread about 1 cup of this sauce evenly over the bottom of a 9×13-inch baking dish.
- Mix the filling: In a bowl, combine the shredded chicken with 2 cups of the grated Monterrey jack cheese. This mixture will be used to fill the tortillas.
- Assemble the enchiladas: Spoon approximately 1/3 cup of the chicken and cheese mixture onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish over the sauce.
- Add remaining sauce and cheese: Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle the last 2 cups of grated Monterrey jack cheese on top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25-30 minutes until the cheese is melted and bubbly. Optionally, switch the oven to broil and cook for an additional 2-3 minutes to brown the cheese.
- Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro and lime wedges before serving warm.
Notes
- For extra heat, consider adding diced jalapeños or hot sauce to the sauce mixture.
- Fajita size tortillas work best for rolling and portion control.
- You can prepare the sauce ahead of time and refrigerate it for up to 2 days.
- This recipe freezes well; assemble but do not bake before freezing. Bake from frozen, adding extra time as needed.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Find it online: https://cookedbysarah.com/white-chicken-enchiladas-recipe-2/