Description
Creamy White Chicken Enchiladas are a comforting and satisfying dish that brings together tender shredded chicken, a luscious creamy sauce, and gooey cheese all wrapped in soft tortillas. Perfect for weeknight dinners or special occasions, this recipe is not only easy to prepare but also customizable to suit your family’s preferences. With just a few simple ingredients and steps, you can create a meal that will impress everyone at the table. Whether you top them with fresh cilantro, diced tomatoes, or a dollop of guacamole, these enchiladas are sure to become a family favorite.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 tbsp unsalted butter
- 2 cups chicken broth
- 12 small flour tortillas
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix shredded chicken with onion, garlic, cumin, chili powder, paprika, salt, and pepper.
- In a saucepan over medium heat, melt butter. Whisk in flour for about 2 minutes. Gradually add chicken broth while whisking until smooth. Stir in sour cream and green chilies.
- Spread some sauce in a baking dish. Fill each tortilla with the chicken mixture, roll up tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with Monterey Jack cheese. Bake covered for 25 minutes; uncover for the last 5 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg