🧑🍳 White Chicken Enchiladas (Creamy Green Chile Style)
Ingredients
For the filling:
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 cup shredded Monterey Jack or pepper jack cheese
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½ cup sour cream (or Greek yogurt)
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½ tsp garlic powder
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Salt and pepper, to taste
For the sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chiles
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½ tsp cumin (optional, for a little depth)
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Salt and pepper, to taste
For assembly:
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8–10 small flour tortillas
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1–1½ cups shredded Monterey Jack cheese (for topping)
Instructions
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Preheat oven:
Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish. -
Prepare the filling:
In a bowl, mix shredded chicken, 1 cup cheese, sour cream, garlic powder, salt, and pepper. -
Make the sauce:
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In a saucepan, melt butter over medium heat.
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Stir in flour; cook 1 minute, stirring constantly (to remove raw flour taste).
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Slowly whisk in chicken broth until smooth and slightly thickened (about 3–5 minutes).
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Remove from heat; stir in sour cream, green chiles, cumin, salt, and pepper. Don’t boil once sour cream is added — it may curdle.
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Assemble enchiladas:
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Spoon about 2–3 tbsp of filling into each tortilla, roll up, and place seam side down in the baking dish.
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Pour the sauce evenly over the enchiladas.
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Sprinkle with the remaining cheese.
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Bake:
Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top.
(For extra color, broil 1–2 minutes at the end.) -
Serve:
Garnish with chopped cilantro, diced tomatoes, or a squeeze of lime.
🌶️ Optional Add-Ins
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Add sautéed onions or spinach to the filling for extra flavor.
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Use a can of mild green enchilada sauce instead of making your own for a shortcut.
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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?
