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White Chicken Enchiladas Recipe

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4.3 from 15 reviews

These White Chicken Enchiladas feature tender shredded chicken wrapped in fajita-sized tortillas, smothered in a creamy green chili sauce with melted Monterrey jack cheese. Baked to perfection, this comforting Mexican-inspired dish is garnished with fresh cilantro and lime for a bright finish, making it perfect for a family dinner or casual get-together.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Sauce

  • 1 tablespoon salted butter
  • 1/2 cup yellow onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 4-ounce can roasted green chilis
  • 1 teaspoon cumin
  • 1/2 cup sour cream
  • Salt, to taste

Filling

  • 4 cups cooked chicken, shredded
  • 2 cups grated Monterrey jack cheese (divided)
  • 12 fajita-size tortillas

Topping

  • 2 cups grated Monterrey jack cheese (divided)
  • Cilantro, for garnish
  • Lime wedges, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the enchiladas.
  2. Prepare Sauce Base: In a frying pan over medium heat, melt the butter and sauté the finely chopped onions until they turn translucent, developing sweetness and flavor.
  3. Make Roux and Add Broth: Sprinkle the flour over the onions and stir to absorb moisture. Gradually whisk in the chicken broth, stirring continuously until the mixture is smooth and free of any lumps.
  4. Add Seasoning and Cream: Stir in the cumin and roasted green chilis, then remove the pan from heat. Mix in the sour cream and add salt to taste, creating a creamy enchilada sauce.
  5. Prepare Baking Dish: Spread about 1 cup of the sauce evenly on the bottom of a 9x13-inch baking dish to prevent sticking and add moisture during baking.
  6. Mix Filling: In a mixing bowl, combine the shredded chicken with half of the grated Monterrey jack cheese (2 cups), ensuring an even distribution of cheese in the filling.
  7. Assemble Enchiladas: Scoop approximately 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam side down in the prepared baking dish in a single layer.
  8. Top Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 2 cups of grated cheese on top to create a melted cheesy crust.
  9. Bake: Bake the enchiladas uncovered for 25 to 30 minutes, until the cheese is fully melted and bubbly.
  10. Optional Broil: For a golden browned cheese topping, switch your oven to broil and continue baking for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
  11. Garnish and Serve: Remove the enchiladas from the oven, let them cool slightly, then garnish with fresh cilantro and lime wedges for a zesty finish. Serve warm.

Notes

  • You can substitute Monterrey jack cheese with a mild cheddar or a Mexican blend for a different flavor profile.
  • Adjust the amount of green chilis based on your heat preference.
  • Leftover enchiladas store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • For a lower-fat version, use reduced-fat sour cream and cheese.
  • To make ahead, assemble the enchiladas and refrigerate covered for up to 24 hours before baking.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://avascooking.com/white-chicken-enchiladas-recipe/