Creamy White Chicken Enchiladas with Green Chilies
Indulge in these creamy white chicken enchiladas that are bursting with flavor and comfort. Perfectly tender flour tortillas are filled with succulent shredded chicken and melty Monterey Jack cheese, then smothered in a luscious sour cream sauce infused with green chilies for a zesty kick. This crowd-pleaser is not only easy to prepare but also perfect for weeknight dinners or gatherings. Serve with your favorite toppings for a truly delightful meal!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
soft taco-size flour tortillas
10 (none)
cooked shredded chicken
2 cups (shredded)
shredded Monterey Jack cheese
2 cups (shredded)
butter
3 tablespoons (none)
all-purpose flour
3 tablespoons (none)
chicken broth
2 cups (none)
sour cream
1 cup (none)
diced green chilies (canned)
4 ounces (drained)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.
2
In a medium bowl, combine the cooked shredded chicken with 1 cup of the shredded Monterey Jack cheese, mixing well to combine.
3
Take each soft taco-sized flour tortilla and spoon a generous portion of the chicken and cheese mixture down the center. Roll each tortilla tightly, folding in the edges, and place them seam-side down in the prepared baking dish.
4
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for about 1 minute until it turns a golden color, creating a roux.
5
Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and starts to bubble.
6
Once thickened, reduce the heat and gently stir in the sour cream and diced green chilies. Avoid bringing it to a boil to prevent curdling the sour cream.
7
Pour the creamy sauce evenly over the prepared enchiladas, ensuring they are well coated. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
8
Bake in the preheated oven for 22 minutes, or until hot and bubbly. For a golden, crispy top, switch the oven to broil and broil for an additional 3 minutes, keeping a close eye to prevent burning.
9
Remove from the oven and allow to cool for a few minutes before serving. Pair with toppings like chopped cilantro, salsa, or avocado for extra flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy White Chicken Enchiladas with Green Chilies.
What kind of tortillas should be used?
You should use 10 soft taco-size flour tortillas.
How much chicken is required?
The recipe calls for 2 cups of cooked shredded chicken.
What type of cheese is best for these enchiladas?
Shredded Monterey Jack cheese is recommended for its melting properties.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How do I prepare the baking dish?
Grease a 9x13-inch baking dish to prevent the enchiladas from sticking.
How do I make the enchilada filling?
In a medium bowl, combine the cooked shredded chicken with 1 cup of the shredded Monterey Jack cheese.
How do I roll the tortillas?
Spoon the chicken and cheese mixture down the center, roll tightly while folding in the edges, and place them seam-side down.
How do I start the white sauce?
Melt 3 tablespoons of butter in a saucepan and stir in 3 tablespoons of flour to create a roux.
How long should I cook the roux?
Cook the butter and flour mixture for about 1 minute until it turns a golden color.
What liquid is used for the creamy sauce?
Gradually whisk in 2 cups of chicken broth into the roux.
How do I ensure the sauce is smooth?
Whisk the broth in gradually to ensure there are no lumps and stir frequently until it thickens.
When do I add the sour cream and chilies?
Add them once the sauce has thickened and the heat has been reduced.
Can I boil the sauce after adding sour cream?
No, avoid boiling the sauce after adding sour cream to prevent it from curdling.
How many ounces of green chilies are needed?
You will need 4 ounces of drained, diced canned green chilies.
How much cheese goes on top of the enchiladas?
Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce-covered enchiladas.
How long do the enchiladas bake?
Bake in the preheated oven for 22 minutes until hot and bubbly.
How can I get a crispy top on the enchiladas?
Switch the oven to broil for an additional 3 minutes at the end of the baking time.
What should I watch out for while broiling?
Keep a close eye on the dish to prevent the cheese and tortillas from burning.
How long should the dish cool before serving?
Allow the enchiladas to cool for a few minutes after removing them from the oven.
What are some suggested toppings?
Chopped cilantro, salsa, or avocado are great additions for extra flavor.
Is this recipe considered spicy?
It is described as having a zesty kick from the green chilies, but it is generally a mild, creamy dish.
Can I use a different type of broth?
Chicken broth is standard, but vegetable broth can be used as a substitute.
What size tortillas are best?
The recipe specifically recommends soft taco-sized flour tortillas.
How many enchiladas does this recipe make?
The recipe is designed to make 10 filled tortillas.
Can I use pre-shredded cheese?
Yes, pre-shredded Monterey Jack cheese works well for this recipe.
Is this a good recipe for gatherings?
Yes, it is described as a crowd-pleaser that is perfect for weeknight dinners or gatherings.
How do I prevent the tortillas from sticking?
Ensure the baking dish is well-greased before placing the tortillas inside.
What is the texture of the sauce?
The sauce is a luscious, thick, and creamy white sauce infused with chilies.
What is the first step of the instructions?
Preheat your oven to 350°F and grease a 9x13-inch baking dish.