White Chicken Enchilada Recipe
These creamy White Chicken Enchiladas are a delicious variation of the classic Mexican enchilada that is typically made with red sauce and shredded beef or ground beef. Instead, these are made with shredded chicken and cheese in a sour cream sauce with green chilis and cumin, then topped with all the classic toppings to make an amazing Mexican meal the whole family will love!
Servings: 4 -5 servings
Calories: 836kcal
Ingredients
- 8-10 soft taco size flour tortillas
- 3 cups cooked rotisserie chicken, shredded or chopped
- 3 cups Monterey Jack Cheese, shredded and divided
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 2-3 green onions, chopped
- Chopped cilantro, for garnish
Instructions
- Preheat your oven to 350°F and spray the bottom of the baking dish with cooking spray or coat it lightly in olive oil so that the enchiladas don't stick to it.
- Combine the shredded chicken and 1 cup of cheese in a mixing bowl.
- Divide the cheese and chicken mixture evenly between the tortillas, and set aside.
- Melt butter in a skillet. Sprinkle the flour over the melted butter and whisk to combine. Cook for 1-2 minutes until bubbly to remove the raw flour taste.
- Whisk the chicken broth into the roux. Continue to cook for 3-5 minutes until thickened and bubbling. Remove from heat and let cool for 5 minutes.
- Stir in sour cream, diced green chilies, salt and cumin.
- Pour half of the green chili sauce into the bottom of the pan. Roll up the filled wraps into enchiladas, and lay them seam-side down in the prepared baking dish.
- Pour the remaining sauce over the enchiladas. Then sprinkle the remaining cheese on top of the enchiladas.
- Bake for 25-30 minutes until hot and bubbling around the edges. You can broil the enchiladas during the last few minutes to add some color to the top if desired.
- Sprinkle with chopped green onions and freshly chopped cilantro before serving.
Notes
- Make Ahead: You can easily prep these enchiladas a few days ahead of time, to then assemble and bake them on the day. Simply make up the chicken and cheese wraps, and also the green chile sauce, and store them separately in airtight containers in the fridge for up to 3 days. Then simply layer everything into the casserole dish and bake on the day. Storing your ingredients separately means your wraps won't end up soggy!
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days (or 4 days from when the chicken was first cooked).
- Freeze: You can freeze the chicken and cheese-filled wraps in a freezer bag for up to 3 months. Alternatively, just freeze the chicken and cheese mixture, and assemble everything on the day. I wouldn't recommend freezing the white chile sauce, as it doesn't tend to defrost very well. Make the sauce on the day, or a few days in advance, and store it in the fridge.
- Green Chilies: If you want even more green chili flavor, you can double the amount of green chilies in this recipe.
Nutrition
Calories: 836kcal | Carbohydrates: 31g | Protein: 62g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 244mg | Sodium: 1904mg | Potassium: 211mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 633mg | Iron: 3mg