White Chicken Enchilada Recipe
User Reviews
4.9
White Chicken Enchilada Recipe
Description
The White Chicken Enchilada Recipe features tender shredded rotisserie chicken mixed with Monterey Jack cheese, wrapped in soft flour tortillas. A homemade white sauce thickened with butter and flour combines chicken broth, sour cream, diced green chilies, cumin, and salt to create a creamy, mildly spiced topping. After assembling the enchiladas in a baking dish with sauce and cheese, the dish bakes until bubbly and golden around the edges. This cooking method melds the flavors, softens the tortillas, and creates a rich casserole showcasing a blend of creamy textures and subtle spice from the chilies and cumin.
The enchiladas pair well with fresh chopped cilantro and green onions to add a fresh herbal note. They make a versatile meal that fits well for family dinners, potlucks, or meal prep since the components can be made ahead and assembled before baking. The recipe’s creamy sauce and melted cheese deliver a smooth texture complementing the chicken’s mild flavor.
For practical preparation, the chicken and cheese filling can be prepped days in advance and stored separately from the sauce to avoid sogginess. Storing leftovers tightly refrigerated preserves the dish for up to four days, and the chicken-cheese mixture freezes well for months. Avoid freezing the sauce since it may separate. Adjusting the amount of green chilies allows control over the heat level.
Ingredients
- 8-10 flour tortilla soft taco size
- 3 cups rotisserie chicken shredded or chopped, cooked
- 3 cups Monterey jack cheese shredded and divided
- 3 tablespoons butter salted
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can green chilies diced
- ½ teaspoon kosher salt
- ¼ teaspoon cumin ground
- 2-3 green onions chopped
- cilantro for garnish, chopped
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, combine the shredded chicken and 1 cup of the cheese. Set aside.
- Melt the butter in a large skillet over medium-high heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for 1-2 minutes until bubbly to remove the raw flour taste.
- Whisk the chicken broth into the butter and flour mixture to create a roux. Continue to cook for 3-5 minutes until thickened and bubbling. Remove from heat and let cool for 5 minutes.
- Stir in sour cream, diced green chilies, salt and cumin.
- Pour half of the green chili sauce into the prepared baking dish. Divide the cheese and chicken mixture evenly between the tortillas, rolling them up and laying them seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas. Then sprinkle with the remaining 2 cups of shredded cheese.
- Bake for 25-30 minutes until hot and bubbling around the edges. You can broil the enchiladas during the last few minutes to add some color to the top if desired.
- Sprinkle with chopped green onions and freshly chopped cilantro before serving.
Notes
- Prepare chicken and cheese filling and green chili sauce separately and store in airtight containers up to 3 days before assembling to keep wraps from becoming soggy.
- Keep leftover enchiladas refrigerated in an airtight container for up to 4 days from when the chicken was cooked.
- Freeze the chicken and cheese filling in a freezer bag for up to 3 months; assemble and bake fresh with newly made sauce on the day of serving.
- Do not freeze the white chili sauce as it does not freeze or thaw well; make this sauce fresh or a few days in advance for the best texture.
- Double the diced green chilies in the sauce if a stronger chili flavor is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 836 kcal
% Daily Value*
| Calories | 836kcal | 42% |
| Carbohydrates | 31g | 10% |
| Protein | 62g | 124% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 244mg | 81% |
| Sodium | 1904mg | 79% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 633mg | 63% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
