Description
Indulge in the comfort of White Chicken Enchiladas, a creamy and savory delight that promises to be a hit at any table. This dish masterfully combines tender shredded chicken and melty Monterey Jack cheese rolled in soft flour tortillas, all smothered in a rich, tangy sauce made from sour cream and green chilies.
Ingredients
8 flour tortillas, soft taco size
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies
Instructions
Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake for 20-25 minutes and then broil for a few minutes to brown the cheese.
Notes
- Ingredient Substitutions: Feel free to experiment with different types of cheese, such as cheddar or pepper jack, for varying flavors and spice levels. For a gluten-free version, corn tortillas can be used in place of flour tortillas.
- Make-Ahead Tips: Assemble the enchiladas a day in advance and refrigerate. Add the sauce just before baking to keep the tortillas from becoming soggy.
- Freezing Instructions: These enchiladas freeze beautifully. Assemble in a freezer-safe dish, omit the final baking step, cover tightly, and freeze. Bake straight from the freezer, adding extra time as needed.
- Dietary Adjustments: For a lighter version, opt for low-fat dairy products and lean chicken breast. Vegetarians can substitute chicken with a mixture of beans and vegetables.
- Serving Suggestions: Pair with sides such as cilantro lime rice, black beans, or a fresh salad to complete the meal.
- Spice Level: Easily adjust the heat by choosing mild or hot green chilies, or by adding extra jalapeños to the sauce.
- Reheating Leftovers: Reheat in the oven covered with foil or in the microwave for best results, maintaining moisture and preventing the enchiladas from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
