White Chicken Enchiladas
These creamy White Chicken Enchiladas are packed with tender shredded chicken, tangy sour cream, and melted cheese, all wrapped in soft flour tortillas and smothered in a rich white sauce.
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup Monterey Jack cheese shredded
- 1 can green chilies 4 oz, drained
Sauce Ingredients
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup Monterey Jack cheese shredded
Assembly
- 8 flour tortillas
- 1 cup Monterey Jack cheese shredded, for topping
- fresh cilantro optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, cheese, and green chilies. Mix well.
- In a skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in chicken broth and cook until thickened, about 4-5 minutes.
- Remove from heat, stir in sour cream and cheese until melted to make the sauce.
- Fill tortillas with chicken mixture, roll tightly, and place seam-side down in baking dish.
- Pour sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Let rest 5 minutes before serving. Garnish with fresh cilantro if desired.
Notes
Nutrition Information:
-
- Calories: 460
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 105mg
- Sodium: 710mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 29g
- Vitamin A: 780 IU
- Vitamin C: 6mg
- Calcium: 290mg
- Iron: 2.1mg