Description
These White Chicken Enchiladas are a creamy, cheesy, and flavorful Mexican-inspired casserole featuring shredded chicken wrapped in flour tortillas, smothered in a rich sour cream and green chile sauce, then baked to perfection with melted Monterey Jack cheese on top. Perfect for a comforting family dinner or casual gathering.
Ingredients
Chicken Filling
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, to taste
- Pepper, to taste
- Adobo seasoning, to taste
- 10 flour tortillas (taco size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat and Prepare Dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set it aside.
- Mix Chicken Filling: In a medium bowl, combine 2 cups of shredded cooked chicken with 1 cup of shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste. Mix well to evenly distribute the flavors.
- Fill Tortillas: Spoon the chicken mixture evenly into each of the 10 flour tortillas, distributing the filling so each tortilla is nicely filled but still easy to roll.
- Roll and Arrange: Roll up each tortilla tightly and place them seam side down in the prepared baking dish, arranging them snugly next to each other.
- Make the Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute, taking care not to let it burn, to form a roux.
- Add Broth and Whisk: Gradually whisk in 2 cups of chicken broth until the mixture is smooth and begins to thicken.
- Incorporate Sour Cream and Chiles: Stir in 1 cup of sour cream and the undrained 4-ounce can of diced green chiles. Heat gently but do not allow the sauce to boil to prevent curdling.
- Pour Sauce Over Enchiladas: Remove the sauce from heat and immediately pour it evenly over the rolled tortillas in the baking dish, making sure each enchilada gets some sauce coverage.
- Add Cheese Topping: Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the top of the sauced enchiladas for a cheesy crust.
- Bake and Broil: Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. For a golden, slightly browned top, you can broil for 1-2 minutes on high, watching carefully to avoid burning.
Notes
- You can substitute Monterey Jack cheese with mozzarella or a Mexican cheese blend if preferred.
- Use store-bought rotisserie chicken for a quick shortcut.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Broiling at the end is optional but gives a nice browned cheese topping.
- Flour tortillas tend to be softer, but you can also try corn tortillas if preferred, though they are more fragile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
