Description
These Easy Creamy White Chicken Enchiladas are a quick and comforting dinner featuring tender chicken, cheese, and a rich white sauce made with sour cream and green chilies.
Ingredients
Units
Scale
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1 cup of the shredded cheese.
- Roll the chicken mixture into tortillas and place them seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth, stirring until thickened and smooth.
- Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
- Pour the sauce over the enchiladas, then top with the remaining 1 cup of cheese.
- Bake uncovered for 20-25 minutes until bubbly and the cheese is melted.
- Optional: Broil for 2-3 minutes to brown the cheese slightly.
- Let cool for 5 minutes before serving.
Notes
- You can use rotisserie chicken for a quicker prep.
- Add chopped spinach or beans for extra nutrition.
- This dish can be made ahead and baked later.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg