Creamy White Chicken Enchiladas (Printer-Friendly)
Tender shredded chicken wrapped in tortillas with a rich sour cream sauce and melted cheese topping.
# What You’ll Need:
→ Filling
01 -
2 tablespoons olive oil
02 -
1 cup diced yellow onion
03 -
2 cloves garlic, minced
04 -
3 cups cooked shredded chicken (preferably rotisserie)
05 -
1 teaspoon salt
06 -
½ teaspoon black pepper
07 -
8 flour tortillas, 8-inch diameter
08 -
1 cup shredded Monterey Jack cheese
→ Sauce
09 -
2 cups water
10 -
2 chicken bouillon cubes
11 -
3 tablespoons unsalted butter
12 -
3 tablespoons all-purpose flour
13 -
½ cup sour cream
14 -
4 ounces canned diced green chilies
15 -
1 cup shredded Mexican blend cheese
16 -
Salt and pepper to taste
# Steps to Follow:
01 -
Heat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish to prevent sticking.
02 -
Combine water and chicken bouillon cubes in a saucepan and warm until bouillon dissolves completely to form a broth.
03 -
Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 -
Remove skillet from heat. Stir in shredded chicken, salt, and black pepper until evenly incorporated and coated.
05 -
Distribute chicken mixture evenly among tortillas. Top each with shredded Monterey Jack cheese, then roll tightly and place seam side down in prepared baking dish.
06 -
In a saucepan, melt butter over medium heat. Gradually whisk in flour and cook mixture for 2-3 minutes until lightly golden, forming a roux.
07 -
Slowly whisk in the prepared chicken broth. Stir continuously until the sauce thickens to a smooth, silky consistency.
08 -
Remove from heat and stir in sour cream, diced green chilies, Mexican blend cheese, salt, and pepper until the sauce is smooth and uniformly combined.
09 -
Pour the white sauce evenly over the rolled tortillas in the baking dish. Sprinkle extra Mexican blend cheese on top. Bake for 20–25 minutes until bubbly and golden brown.
10 -
Allow enchiladas to rest for 5 minutes after baking to let the sauce settle. Serve warm with preferred side dishes.
# Helpful Hints:
01 -
Warm tortillas before assembling to avoid cracking during rolling.
02 -
Shred cheese freshly for better melt and flavor.
03 -
Cool the sauce slightly before pouring over enchiladas to prevent separation.