Description
These creamy white chicken enchiladas are easy to make, packed with tender chicken, and topped with a rich white sauce, perfect for a cozy night in.
Ingredients
Scale
- 6 large flour tortillas
- 2 cups cooked chicken, shredded
- 2 cups shredded cheese (Monterey Jack and cheddar mix)
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) green chiles, diced
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour to create a roux.
- Gradually add the chicken broth, stirring continuously until thickened (3-5 minutes).
- Remove from heat and stir in sour cream and diced green chiles.
- Lay out each tortilla, portion shredded chicken and cheese in the center, and roll tightly.
- Pour the creamy white sauce over the rolled enchiladas.
- Bake for about 20 minutes or until bubbly and golden.
- Serve hot and enjoy!
Notes
Make ahead by assembling, refrigerating, and baking later. Leftovers last up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg