White Chicken Enchiladas
Creamy White Chicken Enchiladas are covered in a white sauce made from butter, flour, sour cream, chicken broth, cheese, and green chiles.
Servings: 8 servings
Ingredients
- 2 cups cooked shredded chicken
- 2 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 medium yellow onion, diced
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 8 medium flour tortillas
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 (4-ounce) cans diced green chiles
- 1/4 teaspoon ground cumin
- chopped cilantro for garnish
Instructions
- Preheat oven to 350ºF.
- In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, diced onions, 1/2 teaspoon salt, and black pepper. Mix together, taste, and season with more salt and pepper if needed.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture. Roll the tortillas tightly to close and place in a 9x13-inch baking dish seam side down. Cover loosely with a kitchen towel and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together until smooth. Cook, whisking constantly, for 1 minute.
- Pour in the chicken broth and whisk to combine. Bring to a low simmer, whisking constantly.
- Add the sour cream, green chiles, 1 cup of shredded cheese, remaining 1/2 teaspoon salt, and ground cumin. Stir together until the cheese has completely melted and the sauce is bubbling. Remove from heat.
- Pour the sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.
- Bake for 30 minutes, until bubbly. Garnish with cilantro and serve immediately.
Notes
- For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- For the tortillas: You can make your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re about 8-inches in diameter, aka “soft taco size.”
- To store enchiladas: Place them in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas: Let enchiladas cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 21g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 778mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 337mg | Iron: 2mg