White Chicken Enchiladas
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
835 kcal
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Course
Main Course
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Cuisine
Mexican
White Chicken Enchiladas
Description
This recipe starts by mixing shredded cooked chicken with half of the shredded Monterey Jack cheese. This mixture is rolled inside warm flour tortillas and placed seam side down in a baking dish. A creamy white sauce is prepared by making a roux of butter and flour, then slowly whisking in chicken broth until thickened. Sour cream and canned diced green chiles are stirred in, and the sauce is seasoned with salt and pepper. This sauce is poured evenly over the assembled enchiladas, then topped with the remaining cheese. Baking at 425°F for 20 to 25 minutes melts the cheese and melds flavors.
The enchiladas offer a creamy texture contrasted by melted cheese and tender tortillas. The green chiles add a subtle heat, while sour cream contributes richness. The dish can be garnished with fresh cilantro for a herbal note.
White Chicken Enchiladas are hearty and well-suited for a main course, pairing with sides like rice or beans.
Nutrition information varies by ingredients and brands; use estimates as a guide.
Ingredients
- 2 cups Monterey jack cheese divided, shredded
- 2 cups chicken cooked shredded
- 8 flour tortillas 8-inch
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7- ounce diced green chiles canned
- salt to taste
- black pepper to taste
- cilantro optional, for garnish
Instructions
- Preheat the oven to 425ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Season to taste with salt and pepper. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.
Notes
- Nutrition info is estimated and can vary depending on ingredient brands and portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 835kcal | 42% |
| Carbohydrates | 57g | 19% |
| Protein | 47g | 94% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 157mg | 52% |
| Sodium | 1038mg | 43% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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