White Chicken Enchiladas
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
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
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White Chicken Enchiladas made with flour tortillas, shredded chicken, green chiles, cheese, and a creamy white sauce! This enchilada recipe is easy to make and a family favorite!
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Ingredients
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup plain Greek yogurt or sour cream
- 1 ounce can mild diced green chilies
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded rotisserie chicken
- 3 cups shredded Monterey Jack cheese, divided
- 8 to 10 flour tortillas, 8-inch size
- 2 green onions, sliced
- chopped cilantro, for garnish
- chopped avocado, for garnish
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
- You can use corn tortillas instead of flour tortillas. Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
27g
(9%)
Protein
42g
(84%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
131mg
(44%)
Sodium
1001mg
(42%)
Potassium
419mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
669IU
(13%)
Vitamin C
3mg
(3%)
Calcium
543mg
(54%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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