White Chicken Enchiladas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
537 kcal
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Course
Main Course
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Cuisine
Mexican
White Chicken Enchiladas
Description
This recipe for White Chicken Enchiladas assembles shredded rotisserie chicken blended with a sauce made by sautéing onion and garlic in butter, thickening with flour, and simmering in chicken broth. Greek yogurt or sour cream is incorporated along with diced green chilies, lime juice, cumin, salt, and pepper, lending tang and mild heat. The sauce coats the chicken and cheese filling, which is rolled inside flour tortillas and placed seam-side down in a baking dish.
The enchiladas are baked until the cheeses melt and the flavors meld. The use of Monterey Jack cheese adds meltiness and mildness that complements the slightly spicy and citrusy sauce. The dish showcases a creamy, layered texture from the sauce and cheese juxtaposed with tender chicken and tortillas.
This meal works well for family dinners or potlucks and can be served with chopped cilantro, green onions, and avocado for freshness and richness. Corn tortillas may be substituted according to preference. Leftover enchiladas store well refrigerated for several days or frozen for longer keeping.
Ingredients
- 3 tablespoons butter
- 1 onion chopped, small
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup Greek yogurt or sour cream
- 1 ounce diced green chilies canned, mild
- 1 tablespoon lime juice
- 1/2 teaspoon cumin ground
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups chicken cooked, shredded, rotisserie
- 3 cups Monterey jack cheese divided, shredded
- 8 to 10 flour tortillas 8-inch size
- 2 green onion sliced
- cilantro for garnish, chopped
- avocado for garnish, chopped
Instructions
- Preheat oven to 350 degrees F. Spray the bottom of a 9x13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Sprinkle the flour over the onion and garlic and stir until dissolved.
- Stir in the chicken broth and cook for 3 to 5 minutes or until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chiles, lime juice, cumin, salt, and pepper.
- Spread 1/2 cup of the sauce on the bottom of the baking dish.
- In a medium bowl, combine the shredded chicken and 2 1/2 cups of the cheese. Add half of the sauce and stir to combine.
- To assemble the enchiladas, lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the chicken, cheese, and sauce mixture. Roll the tortillas tightly and place in the baking dish, seam side down.
- Pour the remaining sauce over the tortillas and top with the remaining 1/2 cup shredded cheese.
- Cover the pan with aluminum foil and bake for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes or until cheese is melted and enchiladas are bubbling.
- Remove the pan from oven and garnish with sliced green onions, cilantro, and avocado. Serve warm.
Notes
- Corn tortillas can replace flour tortillas if preferred.
- Store leftover enchiladas in the refrigerator for up to three days, or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 42g | 84% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 131mg | 44% |
| Sodium | 1001mg | 42% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 543mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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