White Chicken Enchiladas
Ingredients
- 1.5 - 2 pounds chicken breasts
cooked and shredded
- 8 tortillas
flour or corn
- ½ medium yellow onion
finely diced
- 2 cloves garlic
minced
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons salted butter
- 4 tablespoons all purpose flour
- 2 cups chicken broth or stock
- 1 can chopped green chiles
4 ounces
- 1 cup sour cream
- 2 cups shredded monterey jack
divided equally in halves
Directions
- 1
Heat the oil in a medium sized skillet, then add the onion, garlic, cumin, salt and pepper. Sauté until the onion is tender, then add the shredded chicken and cook until heated through. Remove from heat and stir in 1 cup of shredded monterey jack cheese. Set aside.
- 2
In a medium sized saucepan, melt the butter and whisk in the flour. Allow to cook about a minute, then slowly whisk in the chicken broth. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes. Remove from heat and stir in the sour cream and green chiles. Season to taste with salt and pepper.
- 3
Spread about ½ cup of the sour cream sauce onto the bottom of a 9x13 inch casserole dish.
- 4
Divide the chicken mixture into 8 equal portions. Put each portion into the center of a flour tortilla. Roll up the tortilla and place seam side down into the casserole dish.
- 5
Pour the remaining sour cream sauce evenly over the rolled up tortillas, then sprinkle the remaining cup of monterey jack cheese over the top.
- 6
Bake at 350° F for 20 to 30 minutes, until cheese is melted and sauce is bubbling around the edges.
White Chicken Enchiladas
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About this Recipe
Craving a comforting, cheesy dinner that feels special yet comes together easily? These White Chicken Enchiladas deliver just that, bringing a restaurant-quality meal right to your table with minimal fuss. Featuring tender shredded chicken, rich Monterey Jack cheese, and a luscious green chile sour cream sauce, this recipe is pure comfort.
Why This Recipe Works
What makes these white chicken enchiladas truly stand out is the exquisite green chile sour cream sauce. It’s a creamy, tangy, and subtly spicy dream that perfectly complements the savory chicken and melty cheese. This thoughtful blend of flavors transforms simple ingredients into an incredibly satisfying dish, ensuring every bite is rich and harmonious.
What to Expect
You can look forward to a dish where warm flour or corn tortillas cradle a generous filling of succulent shredded chicken and gooey Monterey Jack cheese. Each enchilada is generously bathed in that vibrant green chile sour cream sauce, which adds a creamy texture and a gentle, inviting warmth from the chiles. The overall experience is one of delightful indulgence, a hearty and flavorful meal that will surely become a family favorite.
Customization & Variations
While this recipe shines as is, you have options to tailor it to your liking. Feel free to use either flour or corn tortillas based on your preference—both work beautifully. For a bit more heat, you can increase the amount of chopped green chiles in the sauce. Alternatively, reduce them if you prefer a milder flavor profile.
Serving & Context
These White Chicken Enchiladas are perfect for a cozy weeknight dinner or a casual gathering with friends. Serve them fresh from the oven, perhaps alongside a simple green salad or a side of rice, for a complete and utterly satisfying meal that’s sure to impress.