White Chicken Creamy Enchiladas (Print Version)
Tender chicken, creamy sauce, green chilies, and cheese wrapped in soft tortillas, baked until golden.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1/2 yellow onion, finely diced
03 -
2 teaspoons garlic, minced
04 -
3 cups shredded, cooked chicken (rotisserie recommended)
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
8 large flour tortillas
08 -
2 cups Monterey Jack cheese, shredded
→ For The Sauce
09 -
2 cups water
10 -
2 chicken bouillon cubes
11 -
3 tablespoons unsalted butter
12 -
3 tablespoons all-purpose flour
13 -
1 cup sour cream
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon black pepper
16 -
4 ounces green chilies, chopped
17 -
1/2 cup Monterey Jack cheese, shredded
→ Topping
18 -
1 cup Mexican blend cheese, shredded
# Steps:
01 -
Preheat oven to 425°F. Coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
02 -
Combine 2 cups water and 2 chicken bouillon cubes in a microwave-safe measuring cup. Heat in microwave on high for 2 minutes, then set aside.
03 -
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5–7 minutes until soft and translucent. Stir in minced garlic and cook for an additional 1–2 minutes.
04 -
Remove skillet from heat. Add shredded chicken, salt, and black pepper to the onion mixture. Mix thoroughly to combine. Set filling aside.
05 -
Lay flour tortillas on a clean work surface. Evenly distribute chicken filling among tortillas and sprinkle 2 cups Monterey Jack cheese over filling. Roll tortillas tightly and arrange seam side down in prepared baking dish.
06 -
In a saucepan over medium heat, melt butter. Whisk in flour to form a roux, cooking for 1 minute. Gradually whisk in reserved chicken broth. Cook, whisking constantly, until smooth and slightly thickened, about 5 minutes.
07 -
Reduce heat to low. Stir in sour cream, salt, black pepper, green chilies, and 1/2 cup Monterey Jack cheese until fully incorporated.
08 -
Pour sauce evenly over enchiladas in baking dish. Sprinkle 1 cup shredded Mexican blend cheese on top. Bake for 20 minutes, or until cheese is melted and golden.
# Notes:
01 -
Allow baked enchiladas to rest for several minutes before serving for easier portioning and improved texture.