White Chicken Enchiladas
A comforting and creamy enchilada dish with shredded chicken, topped with a rich white sauce that's kid-friendly and easy for weeknight dinners.
Ingredients
For the filling
- 3 cups Cooked shredded chicken Using rotisserie chicken, leftovers, or freshly cooked.
- 8 pieces Tortillas Flour tortillas are softer, corn works too.
- 1.5 cups Shredded cheese Monterey Jack, mozzarella, or a Mexican blend.
- 1 cup Sour cream Essential for the creamy sauce.
- 4 oz Cream cheese Optional, for extra creaminess.
- 1 cup Chicken broth To thin the sauce.
- 1 can Green chiles Mild and canned, totally optional but recommended.
- 1 tsp Onion powder Or a little diced onion.
- 2 cloves Garlic Can be powder or fresh.
- 1 tsp Salt
- 0.5 tsp Pepper
- 2 Tbsp Butter For starting the sauce.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a bowl, mix shredded chicken with cheese, sour cream, salt, pepper, garlic, and green chiles if using.
Rolling Enchiladas
- Warm tortillas briefly to prevent cracking.
- Place filling down the center, roll them up, and place seam side down in a greased baking dish.
Making the Sauce
- In a saucepan, melt butter over medium-low heat.
- Stir in chicken broth and warm it.
- Add sour cream and cream cheese, stirring until smooth.
- Add green chiles, salt, pepper, and onion powder.
Baking
- Pour sauce over rolled tortillas and sprinkle with remaining cheese.
- Bake for about 20 to 25 minutes until hot and bubbly.
- Broil for 1 to 2 minutes for a golden top, watching closely.
Notes
Let the dish rest for 5 to 10 minutes before serving to thicken the sauce. For corn tortillas, dip in warm broth before rolling.