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White Chicken Enchiladas Recipe

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Delicious and creamy White Chicken Enchiladas made with shredded rotisserie chicken, Monterey Jack cheese, and a rich sour cream and green chile sauce. This comforting Mexican-inspired casserole is baked until bubbly and golden, perfect for a family dinner or gathering.

Ingredients

Filling

  • 2 cups shredded rotisserie chicken (or leftover chicken)
  • 1 cup shredded Monterey Jack cheese or Mexican blend cheese
  • Salt and pepper, to taste
  • 8 (8-inch) flour tortillas

Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can diced green chiles
  • 1/2 teaspoon ground cumin

Toppings (optional)

  • Guacamole
  • Sour cream
  • Pico de gallo

Instructions

  1. Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Make the Filling: In a medium bowl, combine the shredded chicken and 1 cup of shredded cheese. Season with salt and pepper to taste. Spoon the chicken mixture evenly onto each flour tortilla, then roll each tortilla tightly. Place the rolled tortillas seam side down in the prepared baking dish.
  3. Make the Sauce: In a skillet over medium-high heat, melt the unsalted butter. Sprinkle the all-purpose flour over the melted butter and cook for about 1 minute, stirring constantly to form a roux.
  4. Thicken the Sauce: Gradually whisk in the low-sodium chicken broth, continuing to whisk until the mixture thickens, about 3 minutes. Remove the skillet from heat and stir in the sour cream, diced green chiles, and ground cumin until well combined.
  5. Assemble and Bake: Pour the prepared sour cream sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top. Bake the enchiladas in the preheated oven for 20 to 25 minutes until the cheese is melted and bubbly.
  6. Broil for Browning: After baking, switch the oven to broil and broil the enchiladas for a few minutes until the cheese is golden brown and slightly crispy. Watch carefully to avoid burning.
  7. Serve: Remove from the oven and let cool slightly. Serve the enchiladas topped with guacamole, sour cream, and pico de gallo as desired.

Notes

  • Use rotisserie or leftover chicken to save time and add flavor.
  • For a spicier version, add chopped jalapeños or use a spicy cheese blend.
  • Flour tortillas work best for softness; corn tortillas may tear during rolling.
  • Letting the enchiladas rest after baking helps the sauce thicken and flavors meld.
  • Low-sodium chicken broth helps control salt content.
  • Watch closely when broiling, as cheese can burn quickly.

Find it online: https://dishcooks.com/white-chicken-enchiladas-recipe/