Creamy White Chicken Enchiladas
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
5 servings
-
Calories
676 kcal
-
Course
Main Course
-
Cuisine
Mexican
Creamy White Chicken Enchiladas
Description
Creamy White Chicken Enchiladas feature a filling made from shredded chicken combined with green enchilada sauce, mozzarella, and pepper jack cheeses, rolled in flour tortillas. The key to this recipe is the creamy white sauce prepared by cooking butter and flour to form a roux, gradually whisking in chicken broth, then incorporating sour cream, diced green chiles, and cheese until smooth and creamy. This sauce generously covers the rolled enchiladas before baking.
Baking the assembled enchiladas in a greased pan coated with the sauce creates a casserole with melted cheese inside and on top. The combination of cheeses adds both creaminess and a mild heat from the pepper jack.
This recipe works well as a hearty meal, with a serving size suggesting two enchiladas per person. For shredded chicken, rotisserie or slow cooker-prepared chicken seasoned with cumin, chili powder, and garlic powder can be used, making it convenient. Adding crushed red pepper flakes to the sauce adds a spicy kick.
The foil tent during baking prevents the cheese from sticking to the foil while ensuring the enchiladas cook evenly without drying out.
Ingredients
- 3 cups chicken see note, shredded
- 1 cup Green enchilada sauce
- 1 cup mozzarella cheese shredded
- ½ cup pepper jack cheese shredded
- 10 flour tortillas 8-inch
for the sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 ½ cups chicken broth
- ⅔ cup sour cream
- 4 ounces diced green chiles
- 1 cup mozzarella cheese or 1/2 mozzarella + 1/2 pepper jack, shredded
- 1 ½ teaspoons salt or to taste
- 1-2 cups cheese mozzarella, pepper jack, or Mexican blend all work great, shredded, for topping
Instructions
- Preheat oven to 375 degrees and grease a 9x13 inch pan.
Prepare the sauce
- Melt butter in a large skillet over medium heat.
- Stir in flour for 1 minute.
- Gradually whisk in chicken broth until completely incorporated and smooth.
- Stir in sour cream, green chiles, cheese, and salt until smooth and creamy. Remove from heat.
Assemble the enchiladas
- Spread half of the white sauce in the bottom of your prepared pan.
- In a medium bowl stir together chicken, green enchilada sauce, 1 cup mozzarella cheese, and 1/2 cup pepper jack cheese.
- Spoon mixture into the middle of the tortillas, roll tightly, and plate seam-side down in the pan, side-by-side, repeating until you've use up all of the tortillas and filling.
- Top enchiladas with remaining white sauce and remaining cheeses.
Cook the enchiladas
- Tent the pan with a large piece (or two pieces as needed) of foil so that the foil is not resting directly on top of the enchiladas. (If it is resting on the cheese, the cheese will stick to the foil and be pulled off when you remove the foil!)
- Bake for 30-40 minutes until cheese is completely melted and bubbly. I like to broil mine for 1-2 minutes at the end, completely optional.
- Add any desired toppings (fresh cilantro, avocado, onions) and serve.
Notes
- This recipe yields 10 enchiladas; serving size is about two per person.
- Shredded chicken can be prepared in a slow cooker or Instant Pot with seasonings like cumin, chili powder, and garlic powder for added flavor.
- Rotisserie chicken is a convenient option when short on time.
- Adding crushed red pepper flakes to the sauce provides extra spiciness if desired.
- Use foil tenting while baking to avoid cheese sticking and to keep enchiladas moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 43g | 14% |
| Protein | 46g | 92% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 143mg | 48% |
| Sodium | 2624mg | 109% |
| Potassium | 519mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 557mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
