Here’s a White Chicken Enchiladas recipe that’s creamy, flavorful, and incredibly satisfying. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a rich and creamy
white sauce made with sour cream, green chilies, and melted cheese. Baked until golden and bubbly, these enchiladas are perfect for dinner or even a gathering with family and friends.
Ingredients:
. For the Chicken Filling:
3 cups cooked chicken (shredded or diced; rotisserie chicken works great!)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup canned diced green chilies (mild or medium)
1 cup shredded Monterey Jack cheese (plus extra for topping)
1/2 cup fresh cilantro (chopped, optional)
. For the White Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup sour cream (or Greek yogurt for a lighter version)
1/2 cup cream cheese (softened)
1 cup shredded white cheese (Monterey Jack, Pepper Jack, or a combination)
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)
. For Assembly:
8-10 flour tortillas (6-inch size, soft)
Fresh cilantro (for garnish, optional)
1 lime (cut into wedges, optional)
Instructions:
1. Prepare the Chicken Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add the diced green chilies and mix well. Cook for 2-3 minutes to combine the flavors.
Remove from heat and stir in the shredded Monterey Jack cheese and cilantro (if using). Set aside.
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