Easy Creamy White Chicken Enchiladas Recipe
If you’re craving a comforting and flavorful dinner that’s simple to prepare, these Easy Creamy White Chicken Enchiladas are perfect for you! With tender shredded chicken, a creamy white sauce, and melted cheese baked to perfection, this dish is a true crowd-pleaser.
Equipment
- - Baking dish (9x13 inches)
- - Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- - Spatula or wooden spoon
Ingredients
- #### For the Filling:
- - 3 cups cooked shredded chicken (rotisserie chicken works great)
- - 1 1/2 cups shredded Monterey Jack cheese
- - 1/2 cup sour cream
- - 1/4 cup chopped fresh cilantro optional
- - 8–10 small flour tortillas
- #### For the Creamy White Sauce:
- - 3 tbsp unsalted butter
- - 3 tbsp all-purpose flour
- - 2 cups chicken broth
- - 1 cup sour cream
- - 1 cup shredded Monterey Jack cheese
- - 1/2 cup canned green chilies diced
- - Salt and pepper to taste
Instructions
- #### Prepare the Filling:
- In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and cilantro (if using). Mix well.
- #### Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place a generous scoop of the filling in the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
- #### Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to prevent lumps. Cook for 3–4 minutes until thickened.
- Remove the saucepan from heat and stir in sour cream, shredded cheese, and green chilies. Season with salt and pepper to taste.
- #### Bake the Enchiladas:
- Pour the creamy sauce evenly over the enchiladas, ensuring all are well coated.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 1–2 minutes.