White Chicken Enchiladas
A Creamy, Cheesy Delight
Craving a comforting and delicious meal? These White Chicken Enchiladas are the perfect solution! Bursting with flavor, these enchiladas are filled with tender chicken, creamy sauce, and melted cheese, all wrapped in soft tortillas.
Perfect for a weeknight dinner or a weekend gathering, these enchiladas are easy to make and always a crowd-pleaser. Serve them with your favorite toppings, such as sour cream, avocado, and cilantro, for a truly indulgent meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
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- 3 Tablespoons butter
- 1/2 cup diced sweet onion
- 2 cloves garlic minced
- 3 Tbsp flour
- 2 cups chicken or turkey broth
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 1/2 cups sour cream
- 2 (4 oz) cans diced green chillies (do not drain)
- 3 cups shredded cooked chicken or turkey (can use store bought rotisserie chicken)
- 2 1/2 cups shredded Monterey Jack cheese
- 1 tsp Adobe seasoning, and salt and pepper to taste
- 10–12 flour tortillas
Instructions
- Preheat the oven to 350F degrees. Spray a 9×13 inch baking dish with nonstick spray.
- In a medium sized bowl, mix together the shredded chicken, 1 ½ cup shredded Monterey Jack cheese, 1 4oz can diced green chillies, 1/2 cup sour cream and adobe seasoning with salt and pepper to taste then set the mixture aside.
- In a medium skillet or sauce pan, melt butter then add diced onions and saute them until translucent, about 4-5 minutes. Then add minced garlic and saute another 2 minutes until fragrant.
- Add flour to the sauteed onions and whisk until the flour is well incorporated and thickened for 1 minute – be careful not to let the flour burn. Then add chicken or turkey stock and whisk until smooth and thickened.
- Stir in 1 cups of sour cream, 1 4oz can diced green chillies, cumin, dried oregano, salt, pepper and red pepper flakes and combine then take sauce off of the heat.
- To assemble the enchiladas, spread ½ cup of enchilada sauce evenly in a 9×13 inch pan. Place approximately ¾ cup of chicken mixture into each of the 10-12 flour tortillas and roll them all up, placing them in the prepared baking dish in a line.
- Pour the rest of the enchilada sauce evenly over the top of all the rolled tortillas. Top with the rest of the Monterey Jack cheese.
- Bake for about 20-25 minutes or until the enchiladas and sauce bubbly and the cheese is slightly browned on top. Then enjoy!
Notes
- White Chicken Enchiladas can be covered and stored in the refrigerator for up to 3 days. They can be frozen (before being cooked) for up to 3 months.
- Cover well to protect against freezer burn and make sure the sauce is completely cool before wrapping. When ready to cook, make sure to let it come to room temperature before cooking per directions.
- You can also store leftovers in the freezer then re-heat in the microwave.
Keywords: Main Dish, Chicken, Enchiladas, White sauce, Adobo, Monterey Jack Cheese
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