5 from 42 votes
White Chicken Enchiladas
White Chicken Enchiladas feature shredded cooked chicken wrapped in flour tortillas with a creamy sauce made from butter, onion, garlic, and chicken broth thickened with flour and enriched with Greek yogurt, green chilies, and spices. The casserole is topped with Monterey Jack cheese and baked until hot and bubbly. The dish offers a rich, tangy, and mildly spicy flavor profile with a creamy texture balanced by the melted cheese and tender chicken.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Calories:
537 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 537
% 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.