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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Broth and Thicken: Gradually whisk in the chicken broth, continuing to stir until the sauce is smooth and begins to thicken slightly.
- 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.
- Season the Sauce: Add garlic powder, onion powder, salt, and black pepper. Stir well so the flavors meld evenly.
- 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.
- 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.
- 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
