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
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 the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, combine the shredded chicken and 1 cup of the cheese. Set aside.3 cups cooked rotisserie chicken, 3 cups Monterey Jack Cheese
- Melt the butter in a large skillet over medium-high heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for 1-2 minutes until bubbly to remove the raw flour taste.3 tablespoons salted butter, 3 tablespoons all-purpose flour
- Whisk the chicken broth into the butter and flour mixture to create a roux. Continue to cook for 3-5 minutes until thickened and bubbling. Remove from heat and let cool for 5 minutes.2 cups chicken broth
- Stir in sour cream, diced green chilies, salt and cumin.1 cup sour cream, 1 (4-ounce) can diced green chilies, ½ teaspoon kosher salt, ¼ teaspoon ground cumin
- Pour half of the green chili sauce into the prepared baking dish. Divide the cheese and chicken mixture evenly between the tortillas, rolling them up and laying them seam-side down in the baking dish.8-10 soft taco size flour tortillas
- Pour the remaining sauce over the enchiladas. Then sprinkle with the remaining 2 cups of shredded cheese.
- 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.Chopped cilantro, 2-3 green onions
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.
- This recipe is on page 196 of my cookbook, House of Nash Eats Everyday!
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
