White Chicken Enchiladas

🧑‍🍳 White Chicken Enchiladas (Creamy Green Chile Style)

Ingredients

For the filling:

• 2 cups cooked, shredded chicken (rotisserie chicken works great)

• 1 cup shredded Monterey Jack or pepper jack cheese

• ½ cup sour cream (or Greek yogurt)

• ½ tsp garlic powder

• Salt and pepper, to taste

For the sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 (4 oz) can diced green chiles

• ½ tsp cumin (optional, for a little depth)

• Salt and pepper, to taste

For assembly:

• 8–10 small flour tortillas

• 1–1½ cups shredded Monterey Jack cheese (for topping)

Instructions

1. Preheat oven:
   Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the filling:
   In a bowl, mix shredded chicken, 1 cup cheese, sour cream, garlic powder, salt, and pepper.

3. Make the sauce:

   • In a saucepan, melt butter over medium heat.

   • Stir in flour; cook 1 minute, stirring constantly (to remove raw flour taste).

   • Slowly whisk in chicken broth until smooth and slightly thickened (about 3–5 minutes).

   • Remove from heat; stir in sour cream, green chiles, cumin, salt, and pepper. Don’t boil once sour cream is added — it may curdle.

4. Assemble enchiladas:

   • Spoon about 2–3 tbsp of filling into each tortilla, roll up, and place seam side down in the baking dish.

   • Pour the sauce evenly over the enchiladas.

   • Sprinkle with the remaining cheese.

5. Bake:
   Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
   (For extra color, broil 1–2 minutes at the end.)

6. Serve:
   Garnish with chopped cilantro, diced tomatoes, or a squeeze of lime.

🌶️ Optional Add-Ins

• Add sautéed onions or spinach to the filling for extra flavor.

• Use a can of mild green enchilada sauce instead of making your own for a shortcut.

• Spice it up with a few dashes of hot sauce or diced jalapeños.

Would you like me to give you a spicy version or a low-calorie version of this recipe next?