Creamy White Chicken Enchiladas (Print Version)
Tender shredded chicken wrapped in tortillas with a creamy, cheesy sauce baked to perfection.
# 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 (rotisserie or homemade)
05 -
1 teaspoon salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
8 flour tortillas (8-inch diameter)
08 -
1 cup Monterey Jack cheese, freshly shredded
→ Sauce
09 -
2 cups water
10 -
2 chicken bouillon cubes
11 -
4 tablespoons unsalted butter
12 -
1/4 cup all-purpose flour
13 -
1 cup sour cream
14 -
4 ounces canned diced green chilies, drained
15 -
1 cup Mexican blend cheese, shredded
16 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
02 -
In a small saucepan, combine 2 cups of water with 2 chicken bouillon cubes. Heat until bouillon cubes dissolve completely to create a flavorful broth.
03 -
Heat olive oil in a skillet over medium heat. Add diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until aromatic.
04 -
Remove skillet from heat. Stir in shredded chicken, salt, and black pepper, mixing well to evenly coat the filling.
05 -
Distribute the chicken mixture evenly among tortillas, topping each with a small amount of Monterey Jack cheese. Roll each tortilla tightly and place seam side down in the prepared baking dish.
06 -
In a saucepan, melt butter over medium-low heat. Whisk in flour to form a smooth roux and cook gently for 2-3 minutes until it turns a light golden color.
07 -
Gradually whisk in the prepared chicken broth, stirring continuously until the mixture becomes thick and silky.
08 -
Remove sauce from heat. Stir in sour cream, drained green chilies, Mexican blend cheese, and season with salt and pepper. Mix until the sauce is smooth and creamy.
09 -
Pour the prepared white sauce evenly over the rolled enchiladas. Sprinkle additional Mexican blend cheese on top. Bake in the preheated oven for 20-25 minutes until bubbly and golden brown.
10 -
Allow enchiladas to cool for 5 minutes to let the sauce set. Serve warm accompanied by rice, black beans, or a fresh salad as desired.
# Additional Notes:
01 -
Warming tortillas before assembling prevents cracking when rolling.
02 -
Shredding cheese fresh enhances melt quality and flavor.
03 -
Cooling the sauce slightly before pouring helps avoid separation.
04 -
These enchiladas freeze well; wrap tightly and use within one month.