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White Chicken Enchiladas: A Beginner’s Guide to a Creamy, Cheesy Classic

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White Chicken Enchiladas are a rich and comforting take on a Mexican favorite—soft tortillas filled with tender chicken, smothered in a luscious, creamy white sauce, and baked to golden perfection. This beginner-friendly dish is simple, satisfying, and packed with flavor! 🌯🔥🧀

Ingredients

Scale

Main Ingredients

  • 1.5 to 2 pounds of chicken breasts, cooked and shredded
  • 8 tortillas (flour or corn, based on preference)
  • ½ medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded Monterey Jack cheese (divided into two equal portions)

For the Sauce

  • 4 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth or stock
  • 1 can (4 ounces) chopped green chiles
  • 1 cup sour cream

Instructions

Step 1: Prepare the Chicken Filling

  1. Heat olive oil in a medium-sized skillet over medium heat.
  2. Add diced onions, minced garlic, cumin, salt, and black pepper. Sauté for about two to three minutes until the onion turns soft and translucent.
  3. Stir in the shredded chicken and cook for another two minutes until warmed through.
  4. Remove from heat and mix in 1 cup of shredded Monterey Jack cheese. This will help the filling stick together when rolling the enchiladas. Set aside.

Step 2: Make the Sauce

  1. In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour to create a smooth paste.
  2. Let the flour cook for about one minute to remove the raw taste, then gradually add the chicken broth while whisking continuously.
  3. Bring the mixture to a simmer and let it cook for about five minutes, stirring frequently, until it thickens slightly.
  4. Remove from heat and stir in the sour cream and green chiles. Taste and adjust seasoning with additional salt and pepper if needed.

Step 3: Assemble the Enchiladas

  1. Preheat your oven to 350°F.
  2. Spread about ½ cup of the sour cream sauce onto the bottom of a 9×13-inch casserole dish. This prevents the tortillas from sticking and adds extra flavor.
  3. Divide the chicken mixture into eight equal portions.
  4. Place each portion in the center of a tortilla, roll it up tightly, and lay it seam-side down in the prepared dish.

Step 4: Bake the Enchiladas

  1. Pour the remaining sour cream sauce evenly over the rolled tortillas.
  2. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
  3. Bake for 20 to 30 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
  4. Remove from the oven and let it rest for about five minutes before serving.

Notes

  • How to Cook the Chicken – You can use rotisserie chicken for convenience or cook chicken breasts by boiling or baking them. To bake, season with salt and pepper, wrap in foil, and cook at 375°F for about 25 minutes until fully cooked.
  • How to Tell When the Enchiladas Are Done – The cheese should be fully melted, and the sauce should be bubbling around the edges. If unsure, insert a fork into the middle; if it comes out hot, the enchiladas are ready.
  • What to Do If the Sauce Is Too Thick – If your sauce thickens too much, simply whisk in a little extra chicken broth until it reaches the desired consistency.
  • Preventing Soggy Enchiladas – Lightly toasting the tortillas on a dry skillet before rolling can help them hold up better to the sauce.

Find it online: https://inarecipes.com/white-chicken-enchiladas-a-beginners-guide-to-a-creamy-cheesy-classic/