Description
Creamy White Chicken Enchiladas are a delicious twist on a classic Mexican favorite, featuring tender shredded chicken mixed with aromatic spices, wrapped in soft flour tortillas, and smothered in a rich, creamy sauce made with sour cream, green chilies, and melted cheeses. Baked to perfection with a golden cheesy top, this comforting casserole is perfect for a family dinner or casual get-together.
Ingredients
Scale
Chicken Filling
- 3 cups cooked shredded chicken
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sauce
- 4 tbsp unsalted butter
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Others
- 12 small flour tortillas
Instructions
- Prepare the chicken mixture: Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded chicken with the finely diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to evenly distribute the spices and aromatics into the chicken.
- Make the creamy sauce: Place a saucepan over medium heat and melt the unsalted butter. Whisk in the flour and cook it for about 2 minutes to create a roux. Gradually pour in the chicken broth, whisking continuously until the sauce is smooth and slightly thickened. Then stir in the sour cream, diced green chilies, garlic powder, onion powder, and season with salt and pepper to taste. Remove from heat.
- Assemble the enchiladas: Spread a small amount of the creamy sauce on the bottom of a baking dish to prevent sticking. Take each flour tortilla and fill it with the chicken mixture, rolling up tightly. Place each rolled tortilla seam-side down in the baking dish in a single layer.
- Top and bake: Pour the remaining creamy sauce evenly over the arranged enchiladas. Generously sprinkle the shredded Monterey Jack cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is golden and bubbly.
Notes
- Shredded chicken can be prepared ahead of time or you can use leftover rotisserie chicken.
- For added flavor, sauté the onion and garlic before mixing with the chicken.
- You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas hold the filling better in this recipe.
- Adjust the chili powder and diced green chilies to control the heat level to your taste.
- Leftovers keep well in the refrigerator up to 3 days and can be reheated in the oven or microwave.
