White Chicken Enchiladas

Transform dinner into a creamy, cheesy masterpiece with these irresistible White Chicken Enchiladas! Featuring tender shredded chicken wrapped in soft flour tortillas, this crowd-pleasing dish is smothered in a rich sour cream and green chili sauce and topped with melted Monterey Jack cheese for the ultimate comfort food experience. Perfectly seasoned with garlic and a hint of spice, these enchiladas bake to bubbly perfection in just 25 minutes, making them an easy yet indulgent weeknight dinner. Serve them with your favorite sides like rice, beans, or a crisp salad, and don’t forget the optional sprinkle of fresh cilantro for a burst of flavor. Perfect for Mexican-inspired dinner nights, these White Chicken Enchiladas are sure to become your new family favorite!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.

Step 2

In a medium bowl, mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.

Step 3

Warm the flour tortillas in the microwave for 20-30 seconds to make them pliable.

Step 4

Place approximately 1/3 cup of the chicken and cheese mixture in the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 5

In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.

Step 6

Gradually whisk in the chicken broth, continuing to stir to create a smooth sauce. Cook for 3-4 minutes until the sauce begins to thicken.

Step 7

Remove the saucepan from heat and stir in the sour cream, diced green chilies, garlic powder, salt, and black pepper. Mix until well combined and smooth. Do not boil to avoid curdling.

Step 8

Pour the sour cream sauce evenly over the rolled tortillas in the baking dish, ensuring they are completely covered.

Step 9

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

Step 10

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

Step 11

Optional: Garnish with chopped fresh cilantro before serving.

Step 12

Serve warm with a side of rice, beans, or a fresh green salad.

Nutrition Facts

Serving size	(2128.1g)

Amount per serving	% Daily Value*
Calories	3843.0

Total Fat 202.4g	0%
Saturated Fat 115.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1054.9mg	0%
Sodium 6657.3mg	0%
Total Carbohydrate 201.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 21.6g
Protein 322.1g	0%

Vitamin D 57.0IU	0%
Calcium 2572.8mg	0%
Iron 24.5mg	0%
Potassium 2837.7mg	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: 46.5%

Protein: 32.9%

Carbs: 20.6%