Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken mixed with Monterey Jack cheese and cream cheese, wrapped in soft flour tortillas, and smothered with a rich, cheesy sauce made from chicken broth, sour cream, and green chilies. Baked to perfection and broiled for a golden top, these enchiladas serve as a hearty and flavorful meal ideal for family dinners.
Ingredients
Scale
Chicken Filling
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 1 teaspoon garlic powder
Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 1 cup shredded Monterey Jack cheese (reserved for topping)
Other
- 10 soft flour tortillas
Instructions
- Cook the chicken: Boil the boneless skinless chicken breasts until fully cooked or use rotisserie chicken for convenience. Once cooked, shred the chicken finely.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a baking pan to prevent sticking.
- Prepare the chicken mixture: In a bowl, combine the shredded chicken with 2.5 cups shredded Monterey Jack cheese, cream cheese, and garlic powder. Mix thoroughly until evenly combined and creamy.
- Make the sauce base: In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour and taco seasoning, cooking and stirring constantly for about one minute to form a roux.
- Add chicken broth and cheese: Gradually whisk in the chicken broth, ensuring the mixture is smooth with no lumps. Continue cooking until the sauce thickens. Then, stir in shredded Monterey Jack cheese and allow it to melt completely for a creamy texture.
- Finish the sauce: Remove the sauce from heat, then stir in the sour cream and canned diced green chilies until fully incorporated into a rich and flavorful sauce.
- Assemble the enchiladas: Spoon the chicken mixture onto each flour tortilla, roll them tightly, and place each seam-side down in the prepared baking dish.
- Top and bake: Pour the creamy sauce evenly over the arranged enchiladas, then sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 22 minutes, then switch to broil for an additional 3 minutes to achieve a golden, bubbly finish.
Notes
- If short on time, rotisserie chicken works great as a quick substitute for boiled chicken.
- Adjust the amount of green chilies based on your preferred spice level.
- Soft flour tortillas work best as they roll easily without cracking.
- For a lower fat option, substitute sour cream with Greek yogurt.
- Ensure the sauce thickens before adding cheese to prevent a runny consistency.
- Let the enchiladas rest a few minutes after baking for easier serving.
