Creamy White Chicken Enchiladas
Soft flour tortillas stuffed with shredded chicken and Monterey Jack cheese, smothered in a rich, velvety white sour cream sauce.
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Ingredients
- 2 cups shredded cooked chicken
- 2 cups Monterey Jack cheese, shredded
- 8 pieces flour tortillas (8-inch)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- 2
In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
- 3
Roll a portion of the chicken and cheese mixture into each tortilla and place them seam-side down in the prepared baking dish.
- 4
In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux; cook for 1 minute.
- 5
Gradually whisk in the chicken broth until the sauce is smooth and thickened, then remove from heat.
- 6
Stir in the sour cream and diced green chiles until fully combined, being careful not to boil the sauce once the sour cream is added.
- 7
Pour the white sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of cheese.
- 8
Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted, then garnish with cilantro before serving.
Nutrition per Serving
485
Calories
28g
Protein
34g
Carbs
26g
Fat
2g
Fiber
3g
Sugar
890mg
Sodium
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