Description
These White Chicken Enchiladas are a creamy, cheesy twist on a classic Mexican favorite. Tender shredded chicken is mixed with Monterey Jack cheese and enveloped in warm tortillas, then smothered in a rich sauce made with roasted green chiles, cumin, and sour cream. Baked until bubbly and golden, this dish is perfect for a comforting family dinner or entertaining guests.
Ingredients
Enchilada Sauce
- 1 tablespoon salted butter
- 1/2 cup yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 4 ounce can roasted green chiles
- 1 teaspoon cumin
- 1/2 cup sour cream
- Salt (to taste)
Enchiladas
- 4 cups cooked chicken, shredded
- 4 cups grated Monterey Jack cheese, divided (2 cups + 2 cups)
- 12 fajita-size tortillas
Garnish
- Cilantro, fresh
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature when you’re ready to bake the enchiladas.
- Prepare Sauce: In a frying pan over medium heat, melt the butter and sauté the finely chopped onions until translucent. Sprinkle the flour over the onions and cook briefly to absorb moisture. Gradually whisk in the chicken broth, stirring constantly to avoid lumps and create a smooth sauce base.
- Add Flavorings: Stir in the cumin and roasted green chiles for a flavorful kick. Remove the pan from heat and mix in the sour cream until the sauce is creamy. Season with salt to taste if desired.
- Assemble Enchiladas: Spread about 1 cup of the prepared sauce evenly on the bottom of a 9×13 inch baking dish. In a mixing bowl, combine the shredded chicken with half of the Monterey Jack cheese (2 cups). Spoon approximately 1/3 cup of this mixture onto each tortilla and roll them up tightly. Place each rolled tortilla seam side down into the baking dish on top of the sauce.
- Add Sauce and Cheese: Pour the remaining sauce over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining 2 cups of grated Monterey Jack cheese evenly on top.
- Bake: Bake the enchiladas uncovered for 25 to 30 minutes until the cheese is melted and bubbly. For a nicely browned top, you can switch your oven to broil for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro leaves and lime wedges. Serve the enchiladas warm for a delicious meal.
Notes
- Using fajita-size tortillas helps keep the enchiladas the perfect size for rolling and serving.
- You can substitute the cooked chicken with rotisserie chicken for convenience.
- If you prefer a spicier sauce, use canned green chiles with added heat or add a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lower-fat version, use reduced-fat sour cream and cheese.
