Description
These spicy, cheese-filled white chicken enchiladas are covered in a rich, creamy, cheesy white sauce that will have you going back for more.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups shredded chicken (rotisserie chicken works perfectly)
- 1 tsp salt
- 1/2 tsp black pepper
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- For the Sauce:
- 1 cup water
- 2 chicken bouillon cubes
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (4 oz) green chilies, diced
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 1/2 cups Mexican blend cheese, shredded
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set it aside.
- In a microwave-safe measuring cup, combine water and bouillon cubes. Microwave on high for 2 minutes and set aside.
- In a skillet over medium heat, warm the olive oil. Add the diced onion and cook for 5–7 minutes until soft and translucent. Add the minced garlic and cook for another 1–2 minutes. Remove from heat and stir in the shredded chicken, salt, and pepper. Set the mixture aside.
- Divide the chicken mixture evenly among the flour tortillas. Sprinkle 1 cup of shredded Monterey Jack cheese over each tortilla, then roll them up and place them seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux, and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in the chicken broth (from the microwave step) until smooth and creamy, about 5 minutes.
- Stir in the sour cream, salt, pepper, green chilies, and 1 1/2 cups of shredded Monterey Jack cheese. Continue stirring until the cheese is fully melted and the sauce is thickened.
- Pour the sauce over the enchiladas in the baking dish. Sprinkle the Mexican blend cheese evenly over the top.
- Bake at 425°F for 20 minutes, or until the cheese is fully melted and starting to brown.
Notes
- Swap the chicken for shredded turkey for a different take.
- Add black beans or sautéed bell peppers to the filling for extra flavor and texture.
- Customize the cheese blend: try pepper jack cheese for a spicy kick or cheddar for a sharper flavor.
- For a low-carb option, swap flour tortillas for corn tortillas or roll the mixture into lettuce wraps and adjust the baking time.
- To store: Cool completely, then refrigerate in an airtight container for up to 4 days.
- To freeze: Assemble the enchiladas with sauce but don’t bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- To reheat: Bake at 350°F for 15–20 minutes (covered) or microwave individual portions until hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
