Description
These Easy Creamy White Chicken Enchiladas are a delightful twist on a classic Mexican dish, featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and creamy white sauce with Monterey Jack cheese and green chiles. Perfectly baked to golden perfection, they make a comforting and flavorful meal for any night of the week.
Ingredients
Enchiladas
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (rotisserie preferred)
- 2 cups shredded Monterey Jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
White Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5 oz) can chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can diced green chiles
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prepare for assembling the enchiladas.
- Mix the filling: In a medium bowl, combine the shredded chicken with the softened cream cheese, garlic powder, and half of the shredded Monterey Jack cheese (about 1 cup). Mix well until evenly combined.
- Assemble the enchiladas: Evenly distribute the chicken mixture among the flour tortillas, rolling each up and placing them seam side down into the prepared baking dish.
- Make the white sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning until a smooth paste forms. Gradually whisk in the chicken broth, heating the sauce until warm and slightly thickened. Add 1/2 cup of shredded cheese and whisk until melted and fully incorporated.
- Add sour cream and chiles: Stir in the sour cream and the can of diced green chiles. Whisk gently for about a minute until the sour cream is fully dissolved into the sauce, taking care not to let it boil.
- Pour sauce and add cheese: Pour the creamy sauce evenly over the assembled enchiladas in the baking dish. Top with the remaining shredded cheese.
- Bake and broil: Bake in the preheated oven for 22-25 minutes until bubbly. Then, switch on the broiler for a few minutes to brown the cheese lightly and add a delicious golden crust. Watch carefully to prevent burning.
- Serve and enjoy: Let the enchiladas cool slightly before serving. They pair wonderfully with hot sauce, refried beans, and Spanish rice for a complete meal.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adjust the amount of taco seasoning according to your spice preference, but avoid using the entire packet to prevent overpowering flavors.
- Do not allow the sauce to boil after adding sour cream to prevent curdling.
- Watch the enchiladas closely during broiling to avoid burning the cheese.
- These enchiladas freeze well before baking; simply thaw and bake as directed later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
