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Glass baking dish with baked white chicken enchiladas, topped with melted cheese, garnished with diced tomatoes, red onions, guacamole, sour cream, and fresh cilantro, set on a green cloth, bright natural light.

White Chicken Enchiladas

Soft tortillas filled with seasoned chicken and cheese are baked under a rich, creamy white chile sauce for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 502
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken or leftover roasted chicken
  • 1 cup shredded Monterey Jack cheese for enchilada filling
  • Salt to taste for seasoning chicken
  • Black pepper freshly ground for seasoning
  • Adobo seasoning optional savory seasoning blend
  • 10 flour tortillas taco-size, soft and flexible
  • 3 tablespoons butter unsalted for sauce base
  • 3 tablespoons all-purpose flour to thicken the sauce
  • 2 cups chicken broth low-sodium preferred
  • 1 cup sour cream full-fat for creamy texture
  • 4 oz diced green chiles canned, undrained for flavor
  • 1 cup shredded Monterey Jack cheese for topping enchiladas

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
  2. In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, salt, pepper, and a pinch of Adobo seasoning until evenly mixed.
  3. Divide the chicken mixture evenly among the flour tortillas, placing the filling down the center of each. assemble
  4. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until a smooth paste forms.
  6. Slowly pour in the chicken broth while whisking continuously until the sauce becomes smooth and slightly thickened.
  7. Reduce the heat to low and stir in the sour cream and diced green chiles, mixing until the sauce is creamy and well combined.
  8. Remove the sauce from heat and pour it evenly over the rolled enchiladas in the baking dish.
  9. Sprinkle the remaining Monterey Jack cheese evenly over the top of the enchiladas.
  10. Bake the dish for 20–25 minutes until the cheese is melted and the sauce is bubbling.
  11. For a lightly golden top, broil the enchiladas for 1–2 minutes at the end of baking.

Nutrition

Serving: 1 ServingCalories: 502kcalCarbohydrates: 30gProtein: 25gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 92mgSodium: 1044mgPotassium: 410mgFiber: 1gSugar: 3gVitamin A: 820IUVitamin C: 7mgCalcium: 310mgIron: 2mg

Notes

These creamy white chicken enchiladas are the kind of comforting dinner everyone asks for again. The velvety chile sauce and melty cheese make every bite warm, rich, and satisfying.

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