Cheesy White Chicken Enchiladas Recipe

Introduction

These Cheesy White Chicken Enchiladas are a comforting twist on a classic favorite. Filled with tender chicken and melted Monterey Jack cheese, then smothered in a creamy, flavorful sauce, they make a perfect weeknight dinner or crowd-pleasing meal.

Ingredients

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and lightly grease a medium baking dish to prevent sticking.
2. Step 2: Place a small portion of shredded chicken along the center of each tortilla. Sprinkle some shredded Monterey Jack cheese over the chicken.
3. Step 3: Roll each tortilla tightly around the filling and place them seam-side down in the baking dish, arranging them side by side.
4. Step 4: In a saucepan over medium heat, melt the butter until smooth and lightly bubbling. Whisk in the flour and cook for about one minute, stirring constantly.
5. Step 5: Gradually pour in the chicken broth while whisking, stirring until the mixture is smooth and begins to thicken slightly.
6. Step 6: Reduce the heat and stir in the sour cream and diced green chilies until the sauce is creamy and well blended.
7. Step 7: Season the sauce with garlic powder, onion powder, salt, and black pepper. Stir to combine evenly.
8. Step 8: Pour the creamy white sauce over the rolled tortillas, covering them completely. Sprinkle the remaining shredded Monterey Jack cheese evenly on top.
9. Step 9: Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and the sauce is hot and bubbling.
10. Step 10: Garnish with chopped fresh parsley or cilantro before serving.

Tips & Variations

• For a bit of heat, add chopped jalapeños or a pinch of cayenne pepper to the sauce.
• Swap Monterey Jack cheese for a Mexican cheese blend or mozzarella for a different flavor.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.
• Leftover enchiladas make great leftovers and can be reheated in the oven or microwave.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and sauce a day ahead, cover the dish with foil, and refrigerate. Bake them when ready, adding a few extra minutes to the baking time if baking straight from the fridge.

Can I use rotisserie chicken for this recipe?

Absolutely. Rotisserie chicken is a convenient option and works perfectly shredded for the filling.

Cheesy White Chicken Enchiladas Recipe

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★★★★★

5 from 116 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

Cheesy White Chicken Enchiladas are a comforting and delicious Latin-inspired casserole featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, flavorful white sauce made with sour cream, green chilies, and melted Monterey Jack cheese. Baked to perfection, this dish is perfect for a satisfying family meal or casual dinner.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese

Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

Garnish

• 2 tbsp fresh parsley or cilantro, chopped

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish to prevent the enchiladas from sticking during baking.
2. Assemble Enchiladas: Place a small amount of shredded chicken in the center of each flour tortilla. Sprinkle a little shredded Monterey Jack cheese over the chicken to enhance flavor.
3. Roll and Arrange: Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish, arranging them snugly side by side.
4. Make the Sauce Base: In a saucepan over medium heat, melt the butter until smooth and lightly bubbling. Whisk in the flour and cook for about one minute, stirring constantly to form a roux.
5. Add Broth and Thicken: Gradually whisk in the chicken broth, continuing to stir until the sauce is smooth and begins to thicken slightly.
6. Incorporate Cream and Chilies: Reduce heat to low and stir in the sour cream and diced green chilies, mixing thoroughly until the sauce is creamy and uniform.
7. Season the Sauce: Add garlic powder, onion powder, salt, and black pepper. Stir well so the flavors meld evenly.
8. Top Enchiladas: Pour the creamy white sauce evenly over the rolled tortillas in the baking dish ensuring they are well covered. Sprinkle the remaining Monterey Jack cheese on top.
9. Bake: Place the dish in the oven and bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbly and heated through.
10. Garnish and Serve: Remove from oven and garnish with chopped fresh parsley or cilantro before serving for a fresh aromatic touch.

Notes

• You can substitute Monterey Jack cheese with mozzarella or mild cheddar if preferred.
• Use whole wheat or corn tortillas if you desire a healthier or gluten-sensitive option, but note the original recipe calls for flour tortillas.
• Adjust the heat level by adding diced jalapeños or using spicy green chilies instead of mild.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
• The sauce can be made ahead and stored in the refrigerator; reheat gently before pouring over the enchiladas.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Latin

Keywords: white chicken enchiladas, cheesy enchiladas, creamy chicken enchiladas, baked enchiladas, Monterey Jack cheese enchiladas