Description
Easy Creamy White Chicken Enchiladas are a comforting and cheesy dish made with shredded chicken, flour tortillas, and a luscious white sauce. This crowd-pleasing recipe is simple to make and perfect for any night of the week.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack 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 chilies
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional, for topping)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken and Monterey Jack cheese. Divide mixture among tortillas, roll up, and place seam-side down in the prepared dish.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth and cook until thickened, about 3-5 minutes.
- Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Pour sauce evenly over the enchiladas. Sprinkle cheddar cheese on top if using.
- Bake uncovered for 20-25 minutes, or until bubbly and lightly golden.
- Garnish with chopped cilantro before serving, if desired.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- Add sautéed onions or spinach for extra flavor and nutrition.
- Make ahead and refrigerate, then bake when ready to serve.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg