Description
Easy Creamy White Chicken Enchiladas are a comforting Tex-Mex dish made with tender shredded chicken, rolled in soft tortillas and smothered in a creamy white sauce with cheese. They’re simple to prepare and perfect for a family dinner or potluck.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack or mozzarella cheese
- 8 small flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper to taste
- 1 cup shredded cheese (for topping)
- Fresh cilantro or green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken and 1 cup of cheese.
- Divide mixture evenly among tortillas, roll up tightly, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Pour the sauce over the enchiladas and sprinkle with remaining shredded cheese.
- Bake uncovered for 20–25 minutes or until bubbly and golden.
- Garnish with chopped cilantro or green onions and serve warm.
Notes
- Use rotisserie chicken to save time.
- Add sautéed onions or spinach to the filling for extra flavor.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg