White Chicken Enchiladas Recipe
These creamy white chicken enchiladas are my take on a beloved comfort classic—tender shredded chicken wrapped in soft tortillas, smothered in a rich, buttery sauce made with sour cream and topped with melted Monterey Jack cheese. They're easy to prepare, perfect for feeding a crowd, and absolutely delicious.
Ingredients
- 2 cups shredded chicken cooked
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken and 1 ½ cups of cheese. Roll tightly and place seam-side down in the dish.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth and thickened.
- Stir in sour cream and green chilies. Pour the sauce over the enchiladas.
- Sprinkle the remaining cheese on top and bake for 20-25 minutes until bubbly and slightly golden.
Notes
- Make Ahead: Assemble the enchiladas and refrigerate them for up to 24 hours. Bake just before serving for a fresh taste.
- Customizing the Flavor: Add a kick with jalapeños, or mix in black beans and corn for extra texture and flavor.
- Serving Suggestions: Serve with a side of Mexican rice, guacamole, and a crisp green salad for a complete meal.
- Allergy-Friendly Options: Use gluten-free tortillas and cornstarch instead of flour for a gluten-free version. Substitute dairy-free sour cream and cheese for a dairy-free option.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.