Description
These White Chicken Enchiladas are a creamy, cheesy twist on a classic Mexican dish. Filled with seasoned shredded chicken, green chilies, and a blend of cheeses, then topped with a rich sour cream sauce and baked to bubbly perfection, they make for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Enchilada Filling
- 12 corn tortillas (warmed in wet paper towel)
- 2 cups shredded chicken
- 2 Tablespoons taco seasoning
- 1 cup cheddar cheese, shredded
- 4 oz can diced green chilies (divided)
- 4 oz cream cheese
Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies (additional)
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded (for topping)
Instructions
- Preheat and prepare dish: Preheat oven to 350°F (175°C). Spray a 13×9 inch baking dish with non-stick spray and set aside.
- Prepare chicken filling: In a bowl, mix shredded chicken with taco seasoning until well coated. Add 1 cup shredded cheddar cheese, cream cheese, and 4 oz diced green chilies. Combine thoroughly.
- Assemble enchiladas: Spoon about 1/4 cup of the chicken mixture onto each warmed corn tortilla and roll tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Make the sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes, stirring constantly to form a roux. Slowly whisk in chicken broth and bring to a boil. Continue stirring until the sauce thickens slightly.
- Finish sauce: Remove the sauce from heat, then stir in sour cream, the remaining 4 oz can diced green chilies, and salt and pepper to taste.
- Top enchiladas: Pour the prepared sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup shredded cheddar cheese on top.
- Bake: Bake uncovered for 30-35 minutes until the sauce is hot and bubbly and the cheese is melted and slightly golden.
- Rest and serve: Allow the enchiladas to sit for a couple of minutes after baking to set before serving.
Notes
- Warming tortillas before rolling prevents them from cracking during assembly.
- Adjust the amount of green chilies according to your heat preference.
- For a lower fat option, use reduced-fat cheese and sour cream.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: White Chicken Enchiladas, creamy enchiladas, baked enchiladas, chicken recipe, Mexican cuisine, cheesy enchiladas, dinner recipe
