White Chicken Creamy Enchiladas (Print Format)
Tender chicken and cheese wrapped in tortillas, topped with creamy white sauce and baked until bubbling.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
½ yellow onion, diced finely
03 -
2 teaspoons garlic, minced
04 -
3 cups shredded chicken (rotisserie works perfectly)
05 -
½ teaspoon salt
06 -
½ teaspoon 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 butter
12 -
3 tablespoons flour
13 -
1 cup sour cream
14 -
½ teaspoon salt
15 -
¼ teaspoon pepper
16 -
4 ounces green chilies
17 -
½ cup Monterey Jack cheese, shredded
18 -
1 cup Mexican blend cheese, shredded
# Steps:
01 -
Preheat the oven to 425°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
02 -
In a Pyrex measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
03 -
In a large skillet over medium heat, add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes.
04 -
Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
05 -
Fill each of the 8 tortillas evenly with the chicken mixture. Divide and sprinkle 2 cups of Monterey Jack cheese evenly over the filling. Roll tightly and place seam side down in the prepared baking dish. Set aside.
06 -
In a saucepan over medium heat, add butter and allow to melt. Once melted, add flour and whisk together.
07 -
Add the chicken broth to the saucepan and whisk until smooth and creamy, about 5 minutes. Stir constantly to prevent burning.
08 -
Mix in the sour cream, salt, pepper, green chilies, and ½ cup Monterey Jack cheese.
09 -
Pour the prepared sauce over the assembled enchiladas. Top with 1 cup shredded Mexican blend cheese. Bake at 425°F for 20 minutes, or until the cheese is fully melted and slightly browned.
# Tips:
01 -
This meal can be prepared in advance and frozen for future use.
02 -
For best results, use freshly grated cheese as it melts better than pre-shredded cheese.
03 -
If using corn tortillas, warm them individually before rolling to prevent tearing.