Speedy White Chicken Enchiladas

Creamy, cheesy, and bursting with comforting flavors, these Speedy White Chicken Enchiladas are the ultimate weeknight dinner solution. Featuring tender shredded chicken (rotisserie chicken works perfectly for added convenience!), gooey Monterey Jack cheese, and a luscious homemade white sauce infused with green chilies, garlic, and sour cream, this dish pairs rich, savory goodness with quick prep time. Wrapped in soft flour tortillas and baked to golden perfection, these enchiladas come together in just 40 minutes, making them ideal for busy evenings. Top with fresh cilantro for a burst of freshness and serve them warm for a hearty, crowd-pleasing meal. Perfect for quick dinner recipes, creamy enchiladas, and easy Mexican-inspired meals, this dish will become a family favorite in no time!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken (e.g., rotisserie chicken)
• 8 pieces Flour tortillas
• 2 cups Shredded Monterey Jack cheese
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Sour cream
• 1 4-ounce can Canned diced green chilies
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

In a large mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Stir to mix well.

Step 3

Take a flour tortilla and place approximately 1/4 cup of the chicken and cheese mixture into the center. Roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.

Step 5

Slowly pour in the chicken broth while whisking to prevent lumps. Continue to cook and stir for 3-4 minutes, until the mixture thickens slightly.

Step 6

Remove the saucepan from the heat. Stir in the sour cream, green chilies (including their liquid), garlic powder, salt, and pepper until the sauce is smooth.

Step 7

Pour the sauce evenly over the enchiladas in the baking dish, making sure to cover them completely.

Step 8

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro if desired, and serve warm.

Nutrition Facts

Serving size	(1757.0g)

Amount per serving	% Daily Value*
Calories	3272.1

Total Fat 181.4g	0%
Saturated Fat 107.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 802.6mg	0%
Sodium 6358.1mg	0%
Total Carbohydrate 187.9g	0%
Dietary Fiber 9.1g	0%
Total Sugars 16.7g
Protein 241.7g	0%

Vitamin D 54.7IU	0%
Calcium 2495.7mg	0%
Iron 15.6mg	0%
Potassium 1846.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 28.9%

Carbs: 22.4%