Here’s a creamy, cheesy, and absolutely comforting recipe for White Chicken Enchiladas — soft tortillas filled with shredded chicken, smothered in a rich white sauce, and baked until bubbly. 🌯🤍
🌮 Ingredients (serves 4–6)
For the filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup shredded cheese (Monterey Jack, mozzarella, or a Mexican blend)
- ½ cup sour cream or cream cheese
- 1 small onion, finely chopped (optional)
- Salt and pepper, to taste
For the white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (or heavy cream for extra richness)
- 1 (4 oz) can diced green chiles
- 1–2 cups shredded cheese (for topping — Monterey Jack or Pepper Jack are best)
- Salt and pepper, to taste
For assembling:
- 8–10 small flour tortillas
- Fresh cilantro or green onions, for garnish
🔪 Instructions
1. Prep the filling
- In a large bowl, combine shredded chicken, 1 cup cheese, sour cream (or cream cheese), and onion if using.
- Season with salt and pepper to taste.
2. Make the white sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth and thickened (about 3–5 minutes).
- Remove from heat, then stir in sour cream and green chiles. Don’t let it boil, or the sour cream may curdle.
- Season with salt and pepper.
3. Assemble the enchiladas
- Preheat oven to 350°F (175°C).
- Spread about ½ cup of the sauce on the bottom of a greased 9×13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in the dish.
- Pour the remaining sauce evenly over the top.
- Sprinkle with the remaining cheese.
4. Bake
- Bake uncovered for 20–25 minutes, until hot and bubbly.
- For a golden top, broil for 2–3 minutes at the end.
5. Serve
- Garnish with chopped cilantro or green onions.
- Serve warm with rice, beans, or a side salad.
💡 Tips
- Use rotisserie chicken for speed.
- Add sautéed bell peppers or spinach to the filling for extra veggies.
- Want spice? Add a dash of cayenne or top with jalapeño slices.
- The sauce thickens as it cools — if too thick, whisk in a splash of milk or broth.
Would you like me to give you a green chile version (with salsa verde) or a low-carb version using tortillas made from egg or zucchini?
