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White Chicken Enchiladas Recipe

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Delicious and creamy White Chicken Enchiladas featuring shredded chicken wrapped in flour tortillas, smothered in a rich white cheese sauce with green chilies, and baked to bubbly perfection. This comforting Tex-Mex dish is perfect for a family dinner or entertaining guests, delivering a savory blend of Monterey Jack and Mexican blend cheeses with a hint of garlic and onion.

Ingredients

Chicken Filling

  • 1 tablespoon olive oil
  • ½ yellow onion, diced finely
  • 2 teaspoons garlic, minced
  • 3 cups shredded chicken (a rotisserie chicken works perfectly)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Enchiladas

  • 8 large flour tortillas
  • 2 cups Monterey Jack cheese, shredded (for filling)
  • 1 cup Mexican blend cheese, shredded (for topping)
  • ½ cup Monterey Jack cheese, shredded (for sauce)

White Sauce

  • 2 cups water
  • 2 cubes chicken bouillon
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 ounces green chilies

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Lightly spray a 9×13-inch baking dish with cooking spray and set aside to prepare for the enchiladas.
  2. Make Chicken Broth: In a microwave-safe pyrex measuring cup, combine 2 cups of water with 2 chicken bouillon cubes. Microwave on high for 2 minutes until the bouillon dissolves completely. Set this broth aside for the sauce.
  3. Prepare Chicken Filling: In a large skillet over medium heat, heat olive oil and add diced onion. Cook the onion for 5 to 7 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant. Turn off the heat and stir in the shredded cooked chicken, salt, and pepper. Mix well and set aside.
  4. Assemble Enchiladas: Lay out the 8 flour tortillas. Evenly divide the chicken mixture among them, placing it down the center of each tortilla. Sprinkle 2 cups of shredded Monterey Jack cheese on top of the chicken in each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
  5. Prepare White Sauce: In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux. Slowly add the prepared chicken broth, whisking constantly to avoid lumps. Continue whisking and cook for about 5 minutes until the sauce thickens and becomes smooth and creamy. Stir constantly to prevent burning.
  6. Add Flavor to Sauce: Remove the sauce from heat and whisk in the sour cream, salt, pepper, green chilies, and ½ cup shredded Monterey Jack cheese. Mix well until the cheese melts into the sauce evenly.
  7. Combine and Top: Pour the creamy white sauce evenly over the prepared enchiladas in the baking dish. Sprinkle 1 cup of shredded Mexican blend cheese evenly across the top.
  8. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and just starting to brown at the edges.
  9. Serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Enjoy your creamy, cheesy white chicken enchiladas!

Notes

  • If using store-bought rotisserie chicken, ensure it is shredded finely for best texture.
  • Feel free to substitute the flour tortillas with corn tortillas for a gluten-free option, but note it will change the texture.
  • Adjust the amount of green chilies based on your spice tolerance.
  • To make ahead, assemble enchiladas and keep covered in the refrigerator up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.

Find it online: https://cookedbysarah.com/white-chicken-enchiladas-recipe/