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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas
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Creamy White Chicken Enchiladas are the ultimate comfort food, perfect for family dinners or gatherings with friends. These enchiladas feature tender shredded chicken enveloped in a rich, velvety sauce made with sour cream and cheese, delivering an irresistible flavor that will leave everyone wanting more. With just 20 minutes of prep time, this easy-to-make recipe fits seamlessly into your busy schedule, making it ideal for both casual weeknight meals and festive celebrations. Plus, they are customizable to suit your taste preferences, ensuring that even picky eaters in the family will enjoy them. Serve these cheesy delights hot from the oven with fresh toppings for an unforgettable dining experience.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper, to taste
  • 12 small flour tortillas (or corn tortillas, if preferred)
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Chopped fresh cilantro
  • Sliced green onions
  • Diced tomatoes
  • Sliced jalapeños
  • Salsa, guacamole, or sour cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked shredded chicken, onions, minced garlic, spices (cumin, chili powder, smoked paprika), and both cheeses. Stir until well mixed.
  3. In a skillet over medium heat, melt the butter until bubbly. Add flour and whisk continuously for about 2 minutes until golden. Gradually add chicken broth while whisking to avoid lumps. Continue stirring until the sauce thickens (about 5 minutes). Remove from heat and stir in sour cream and diced green chilies.
  4. Spread a small amount of sauce on the bottom of your baking dish. Place approximately ¼ cup of filling onto each tortilla. Roll tightly and place seam-side down in the baking dish. Pour remaining sauce over rolled enchiladas.
  5. Top with additional Monterey Jack cheese. Bake in preheated oven for about 25 minutes or until bubbly and golden.

Nutrition

Find it online: https://zoloftsert.com/creamy-white-chicken-enchiladas/