Easy White Chicken Enchiladas
My flavorful white chicken enchiladas recipe is one my family loves and a most-shared one among friends. I think you and yours will love it, too!
Servings: 5 servings
Calories: 805kcal
Equipment
- 9 x 13 Baking Dish
- Mixing bowl
- Medium saucepan
Ingredients
- 3 cups shredded cooked chicken (can use rotisserie chicken)
- 2 cups Monterey Jack cheese shredded, divided
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 10 flour tortillas
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 ½ cups sour cream divided
- 4 ounces can diced green chiles not drained
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish and set aside.
- For the enchilada sauce,In a medium saucepan melt the butter over medium-high heat. Whisk in the flour to create a roux.
- Slowly whisk in chicken broth and then add in the green chilis, 1 cup sour cream, and 1 cup Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
- For the filling, combine the chicken, salt, pepper, ½ cup of sour cream, cumin, and ¾ cup of the Monterey Jack cheese.
- Lay tortilla one at a time on a plate and fill each evenly with chicken mixture. Roll and place the crease side down in the baking dish. Repeat with the rest of tortillas.
- Pour sauce all over the top of enchiladas and sprinkle with remaining ¼ cup of Monterey Jack cheese.
- Bake for 25-30 minutes or until the cheese is bubbly. Garnish with fresh cilantro.
Nutrition
Calories: 805kcal | Carbohydrates: 41g | Protein: 34g | Fat: 56g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 1900mg | Potassium: 309mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1548IU | Vitamin C: 8mg | Calcium: 854mg | Iron: 4mg