White Chicken Enchiladas

These white chicken enchiladas are made with a creamy, cheesy chicken filling, rolled up, smothered in white sauce, then baked until bubbly.

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

White sauce

3 Tablespoons butter
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4.5 ounce) diced green chiles , about 1/2 cup

Enchiladas

8-10 small flour or white corn tortillas
2-3 cups shredded cooked chicken , about 4 chicken breasts
½ cup sour cream
½ teaspoon chili powder
¼ teaspoon cumin
salt and pepper
1-2 cups shredded cheese , I used a mix of Monterey and pepper jack

Optional toppings: Chopped cilantro, Tomatoes, Olives, Sour cream, Lime

Instructions

Preheat the oven to 350°F.
Make white sauce. Melt 3 Tablespoons butter in a small saucepan over medium heat. Add 3 Tablespoons flour and cook for 1 minute. Whisk 2 cups chicken broth and cook 3 minutes or until thickened. Remove from heat and cool for a few minutes. Stir in 1 cup sour cream and can of diced green chiles. Season with salt and pepper.
Add about 1/3 cup enchilada sauce to the bottom of a 9x13-inch pan and set aside.
In a medium bowl, add 2-3 cups shredded chicken, 1/2 cup sour cream, 1/2 cup cheese, 1/2 teaspoon chili powder, 1.4 teaspoon cumin, salt, and pepper. Stir until combined.
Spoon 3 Tablespoons into each tortilla and tightly roll it up. Place seam down into the pan.
Pour the rest of the sauce over the tortillas and top with about remaining shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
Top with cilantro and desired toppings. Serve while warm.

Notes

Substitutions: You can substitute the sour cream or Greek yogurt, if preferred. Add a squeeze of lime to the chicken mixture, if desired.

Chicken: You can use shredded rotisserie chicken or my favorite shredded chicken.

Cheese: You can use mozzarella, monterey jack, pepper jack or Mexican style cheese.

Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).

Nutrition