White Chicken Enchiladas
Creamy, cheesy white chicken enchiladas wrapped in soft flour tortillas and smothered in rich homemade white sauce. This is comfort food that tastes like it took hours but comes together in under 30 minutes of prep.
Print Pin Servings: 8 enchilada's
Calories: 385kcal
Cost: $16.50
Equipment
- 1 9x13 inch baking dish To assemble and bake the enchiladas
- 1 Medium saucepan To make the creamy white sauce
- 1 Whisk To blend sauce until smooth and lump-free
- 1 Large mixing bowl To combine chicken filling
- 1 Aluminum foil To cover dish during baking
- 1 Microwave-safe plate To warm tortillas before rolling
- 1 Oven To bake the enchiladas at 350°F
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz cream cheese softened
- 1 can 4 oz diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken rotisserie works great
- 2 cups shredded Monterey Jack cheese divided
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- 10-12 flour tortillas 8-inch
- Fresh cilantro chopped (for garnish)
- Extra shredded cheese for topping
Instructions
- Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
- Gradually pour in chicken broth while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
- Reduce heat to low. Stir in sour cream, softened cream cheese, green chiles, cumin, garlic powder, salt, and pepper. Whisk until completely smooth and creamy. Remove from heat.
- In a large bowl, combine shredded chicken, 1 cup of the shredded cheese, and half of the white sauce. Add cumin and garlic powder. Mix well until chicken is evenly coated.
- Wrap tortillas in damp paper towels and microwave for 20-30 seconds until warm and pliable.
- Spread a thin layer of white sauce on the bottom of the prepared baking dish. Spoon ⅓ cup chicken mixture down the center of each tortilla. Roll gently but firmly and place seam-side down in the dish.
- Pour the remaining white sauce evenly over all the enchiladas, making sure they're completely covered. Sprinkle with remaining 1 cup of cheese.
- Cover the dish tightly with aluminum foil. Bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is melted, bubbly, and lightly golden on top.
- Remove from oven and let rest for 5 minutes so the sauce thickens slightly. Garnish with fresh chopped cilantro and serve hot.
Notes
The secret to perfect white chicken enchiladas is all about that sauce consistency. Make it thick enough to coat the back of a spoon, but still pourable. Warm your tortillas before rolling so they stay soft and pliable instead of cracking. Don't roll them too tight or they'll burst in the oven. Cover with foil for most of the baking time to keep everything moist and creamy. These taste even better the next day after the flavors have had time to meld together in the fridge.
Nutrition
Serving: 1enchilada | Calories: 385kcal | Carbohydrates: 28g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 720mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 6mg | Calcium: 285mg | Iron: 1.8mg