White Chicken Enchiladas
User Reviews
4.9
White Chicken Enchiladas
Description
This recipe starts by mixing cooked shredded chicken with shredded Monterey Jack cheese, diced onions, salt, and pepper to form a flavorful filling. Flour tortillas are warmed to pliability for rolling.
The enchiladas are assembled by filling each tortilla with the chicken mixture, rolling it snugly, and placing seam side down in a baking dish. Meanwhile, a sauce is prepared by making a roux with butter and flour, then whisking in chicken broth to simmer until thickened.
The sauce is enriched by stirring in sour cream, diced green chiles, additional cheese, salt, and cumin until combined and smooth. This sauce is poured over the enchiladas before baking, where the cheese melts further and the flavors meld into a creamy, mildly spiced casserole.
The dish is garnished with fresh chopped cilantro when served, adding brightness. It pairs well with simple sides or a salad.
Leftover chicken or store-bought rotisserie chicken can be used. Flour tortillas about 8 inches in diameter are suitable for assembly.
Ingredients
- 2 cups chicken cooked shredded
- 2 1/2 cups Monterey jack cheese divided, shredded
- 1/2 medium yellow onion diced
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper freshly ground
- 8 medium flour tortillas
- 2 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 (4-ounce) cans diced green chiles
- 1/4 teaspoon cumin ground
- cilantro for garnish, chopped
Instructions
- Preheat oven to 350ºF.
- In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, diced onions, 1/2 teaspoon salt, and black pepper. Mix together, taste, and season with more salt and pepper if needed.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture. Roll the tortillas tightly to close and place in a 9x13-inch baking dish seam side down. Cover loosely with a kitchen towel and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together until smooth. Cook, whisking constantly, for 1 minute.
- Pour in the chicken broth and whisk to combine. Bring to a low simmer, whisking constantly.
- Add the sour cream, green chiles, 1 cup of shredded cheese, remaining 1/2 teaspoon salt, and ground cumin. Stir together until the cheese has completely melted and the sauce is bubbling. Remove from heat.
- Pour the sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
- Bake for 30 minutes, until bubbly. Garnish with cilantro and serve immediately.
Notes
- Cooked shredded chicken can be leftover, store-bought rotisserie, or homemade.
- Use soft taco-sized flour tortillas, about 8 inches in diameter, for easy rolling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Enchiladas freeze well: cool completely, then wrap tightly or use freezer-safe containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 778mg | 32% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 552IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 337mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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