White Chicken Enchiladas
Ingredients
- 3 cups shredded chicken
a rotisserie works perfectly
- 1/2 yellow onion
diced finely
- 1 tsp salt
- 1 tsp pepper
- 2 tsp minced garlic
- 1 tbsp olive oil
- 2 cups monterey jack cheese
shredded
- 8 large flour tortillas
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 chicken bouillon cubes
- 2 cups water
- 1 cup sour cream
- 4 oz green chiles
- 1/2 cup monterey jack cheese
shredded
- 1 cup shredded mexican blend cheese
Directions
- 1
Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
- 2
In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high fortwo minutes. Set aside.
- 3
In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
- 4
Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
- 5
In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
- 6
Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
- 7
Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.
- 8
Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.
- 9
Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.
White Chicken Enchiladas
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About this Recipe
Craving a comforting, cheesy dish that's perfect for a weeknight family dinner? These White Chicken Enchiladas deliver an incredibly rich and satisfying experience with minimal effort, bringing warmth to your table.
This recipe shines by combining tender shredded chicken, a creamy sauce featuring sour cream and Monterey Jack cheese, and a subtle zest from green chiles, offering a truly comforting and flavorful meal. Using pre-cooked shredded chicken, like a rotisserie chicken, makes preparation a breeze, allowing you to focus on building those layers of deliciousness.
Expect a dish where every bite offers a delightful contrast of textures: soft flour tortillas enveloping succulent chicken and tangy diced onion, all bathed in a velvety, savory white sauce. The generous amount of Monterey Jack and Mexican blend cheeses melt into a gooey, irresistible topping, with the mild kick of green chiles providing a pleasant counterpoint to the richness. This is hearty, feel-good food that promises to be a crowd-pleaser, perfect for a cozy evening at home.
Feel free to customize these enchiladas to your liking. Swap the chicken for cooked ground beef or shredded pork, or make it vegetarian by filling with black beans and corn. You could also experiment with different cheeses, like a blend of cheddar and Monterey Jack, or add a pinch of cayenne pepper to the chicken filling for a bit more heat. If you're short on green chiles, a mild salsa verde can offer a similar flavor profile.
Serve these White Chicken Enchiladas as the star of your dinner, perhaps alongside a simple green salad or a side of rice and beans for a complete and satisfying meal that the whole family will adore.