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White Chicken Enchiladas

White Chicken Enchiladas
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White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, cheesy white sauce with subtle spices and green chilies. This comforting and flavorful baked dish is perfect for weeknight dinners or cozy weekend meals, offering a melt-in-your-mouth texture and customizable options to suit your taste.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup Mexican blend shredded cheese, divided

Sauce

  • 2 tablespoons olive oil or butter
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (or gluten-free flour for GF)
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 (4 oz) can chopped green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Assembly

  • 8–10 soft flour tortillas (or corn tortillas for gluten-free)
  • Additional Mexican blend shredded cheese for topping (about 1 cup)

Instructions

  1. Prepare the Sauce: Heat olive oil or butter in a saucepan over medium heat. Add finely chopped onions and minced garlic, cooking until fragrant and translucent. Stir in flour and cook for about 1 minute to make a roux. Gradually whisk in chicken broth to avoid lumps. Once smooth, add sour cream, chopped green chilies, cumin, oregano, salt, and pepper. Simmer gently until sauce thickens and becomes creamy.
  2. Prepare the Chicken Filling: In a mixing bowl, combine shredded cooked chicken with about half of the prepared sauce and 1 cup of shredded cheese. Mix well to keep the filling moist and ensure even melting of the cheese inside each enchilada.
  3. Assemble the Enchiladas: Warm the tortillas slightly to make them pliable. Spoon a generous portion of the chicken mixture onto each tortilla, roll it up tightly, and place seam side down in a greased baking dish. Repeat until the dish is fully filled.
  4. Add Sauce and Cheese: Pour the remaining creamy sauce evenly over the stacked enchiladas. Sprinkle the remaining shredded cheese on top for a golden and bubbly finish after baking.
  5. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese on top is melted and lightly browned. Let rest a few minutes before serving to allow the filling to set.

Notes

  • Use rotisserie chicken to save time and add extra flavor.
  • Warm tortillas before rolling to prevent cracking and ease folding.
  • Do not overfill the tortillas to avoid tearing and spilling during baking.
  • Make the sauce a day ahead to enhance flavor infusion.
  • Cover with foil during the first 15 minutes of baking to keep enchiladas moist, then uncover to brown the cheese.

Nutrition

Keywords: white chicken enchiladas, creamy chicken enchiladas, cheesy chicken enchiladas, Mexican dinner, baked enchiladas, easy chicken recipe, weeknight dinner

Find it online: https://linacorner.com/white-chicken-enchiladas/