Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired casserole featuring tender shredded chicken wrapped in flour tortillas, smothered in a rich, creamy sauce made from butter, flour, chicken broth, sour cream, and diced green chiles, then baked until bubbly and golden. This easy-to-make dish combines cheesy goodness with a flavorful sauce, perfect for a family dinner or casual get-together.
Ingredients
Scale
Chicken Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Enchiladas
- 8 flour tortillas (8-inch size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Toppings (Optional)
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Evenly divide this mixture among the 8 flour tortillas, rolling each tightly and placing them seam-side down in the prepared baking dish.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture becomes bubbly but not browned. Gradually whisk in the chicken broth and continue cooking for about 3–4 minutes until the sauce thickens.
- Add Sour Cream and Chiles: Remove the sauce from heat, then stir in the sour cream and drained diced green chiles. Season with salt and pepper to taste, ensuring the sauce is smooth and flavorful.
- Pour and Bake: Pour the creamy sauce evenly over the assembled enchiladas. Sprinkle the remaining ½ cup shredded cheese on top. Bake in the preheated oven for 20–25 minutes until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Let the enchiladas cool for about 5 minutes after baking. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños as desired. Serve warm and enjoy.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas hold the filling better in this recipe.
- Add jalapeños to the sauce or filling for extra heat.
- The sauce can be made ahead and refrigerated for up to 2 days.
- For a lighter version, use reduced-fat sour cream and cheese.
