Creamy White Chicken Enchiladas
Creamy White Enchiladas are everything you love about typical chicken enchiladas except taken up about 10 notches by doubling the cheese and adding an easy, homemade creamy white sauce with sour cream, butter, green chilis, and oodles of flavor.
Servings:5 servings
Ingredients
- 3 cups shredded chicken , see note
- 1 cup green enchilada sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded pepper jack cheese
- 10 8-inch flour tortillas
for the sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 ½ cups chicken broth
- ⅔ cup sour cream
- 4 ounces diced green chiles
- 1 cup shredded mozzarella , or 1/2 mozzarella + 1/2 pepper jack
- 1 ½ teaspoons salt, or to taste
- 1-2 cups shredded cheese for topping, mozzarella, pepper jack, or Mexican blend all work great
Instructions
- Preheat oven to 375 degrees and grease a 9x13 inch pan.
Prepare the sauce
- Melt butter in a large skillet over medium heat.
- Stir in flour for 1 minute.
- Gradually whisk in chicken broth until completely incorporated and smooth.
- Stir in sour cream, green chiles, cheese, and salt until smooth and creamy. Remove from heat.
Assemble the enchiladas
- Spread half of the white sauce in the bottom of your prepared pan.
- In a medium bowl stir together chicken, green enchilada sauce, 1 cup mozzarella cheese, and 1/2 cup pepper jack cheese.
- Spoon mixture into the middle of the tortillas, roll tightly, and plate seam-side down in the pan, side-by-side, repeating until you've use up all of the tortillas and filling.
- Top enchiladas with remaining white sauce and remaining cheeses.
Cook the enchiladas
- Tent the pan with a large piece (or two pieces as needed) of foil so that the foil is not resting directly on top of the enchiladas. (If it is resting on the cheese, the cheese will stick to the foil and be pulled off when you remove the foil!)
- Bake for 30-40 minutes until cheese is completely melted and bubbly. I like to broil mine for 1-2 minutes at the end, completely optional.
- Add any desired toppings (fresh cilantro, avocado, onions) and serve.
Notes
Serving size: Makes 10 enchiladas, serving size assumes two enchiladas per person.
For the shredded chicken: rotisserie chicken works great, OR you can prepare your own. I love to make mine in the instant pot or slow cooker. In your slow cooker or pressure cooker, combine 2 boneless skinless chicken breasts, one cup of water or chicken broth, 1 teaspoon each ground cumin, chili powder, and garlic powder. Cover and pressure cook for 6 minutes followed by a quick release OR slow cooker on high for 2 hours or low for 4 hours. Shred chicken and proceed with recipe as written.
Spice it up: add 1 teaspoon crushed red pepper flakes to the sauce for a little kick!
Nutrition
Calories: 676 kcal, Carbohydrates: 43 g, Protein: 46 g, Fat: 35 g, Saturated Fat: 17 g, Cholesterol: 143 mg, Sodium: 2624 mg, Potassium: 519 mg, Fiber: 3 g, Sugar: 8 g, Vitamin A: 1130 IU, Vitamin C: 17 mg, Calcium: 557 mg, Iron: 4 mg