Creamy White Chicken Enchiladas Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 people
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Calories
699 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy White Chicken Enchiladas Recipe
Description
This recipe layers shredded chicken mixed with green chile enchilada sauce, cheese, onions, and green chiles inside flour tortillas. The enchiladas are then baked covered with a homemade white cheese sauce, which includes butter, flour, chicken broth, sour cream, additional green chiles, and melted Monterey Jack cheese. The sauce adds a creamy, tangy dimension that balances the mildly spicy filling.
The enchiladas develop a bubbly, slightly browned top from baking, delivering a comforting, hearty dish. The combination of cheeses and green chiles gives a gentle heat and smooth texture.
They can be served on their own or with traditional sides like rice and beans. Fresh cilantro garnish adds a hint of freshness to the richness.
Store leftovers in an airtight container in the refrigerator for up to three days. Using rotisserie chicken saves prep time, and shredded chicken can be made quickly by hand or with a stand mixer paddle attachment. Adding canned white beans to the filling can increase texture and heartiness if desired.
Ingredients
For the Enchiladas:
- 3 cups chicken we used rotisserie chicken, shredded, cooked
- 1 cup green chile enchilada sauce
- 1 cup Monterey jack cheese shredded
- 7 ounces green chiles 1 can, drained and rinsed
- ½ cup yellow onion diced (optional)
- 10 medium flour tortillas
For the Cheese Sauce:
- 2 tablespoons butter salted
- 3 tablespoons flour
- 8.5 ounces chicken broth unsalted
- 1 cup sour cream low fat
- 7 ounces green chiles 1 can, drained and rinsed
- 1½ cups Monterey jack cheese shredded
- cilantro roughly chopped, for garnish
Instructions
- Preheat oven to 350℉. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
- Place 2-3 tablespoons of the chicken mixture into each tortilla (fill down the center), and roll to close. Place in the baking dish, seam side down. (I put 8 tortillas along the long side of the baking dish, then squeezed in the extra two along the side.)
- In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Stir in the sour cream and remaining 7 ounces green chiles.
- When bubbling, stir in 1 cup of cheese and stir until melted and smooth.
- Pour the cheese sauce over the enchiladas, fully covering. Top with the last remaining ½ cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
- Enjoy!
Notes
- Store leftovers in the refrigerator for up to 3 days in an airtight container.
- Rotisserie chicken offers a convenient shortcut for shredded chicken.
- Shred chicken using forks or a stand mixer paddle attachment for ease.
- Adding canned white beans increases the filling's texture and heartiness.
- Serve with rice, beans, or greens to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 50g | 17% |
| Protein | 43g | 86% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 144mg | 48% |
| Sodium | 1594mg | 66% |
| Potassium | 497mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 500mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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