Description
These creamy and cheesy white chicken enchiladas are an easy weeknight dinner, ready in just 30 minutes. Perfect for a comforting meal without complicated steps.
Ingredients
Main Ingredients
- 3 cups shredded chicken (rotisserie is perfect)
- 8-10 pieces flour tortillas (taco size)
- 1 cup sour cream (for a classic creamy bite)
- 2 cups shredded cheese (Monterey Jack, mozzarella, or a Mexican blend) (use freshly shredded for best melting)
- 2 tablespoons butter (for the roux)
- 2 tablespoons flour (for the roux)
- 2 cups chicken broth (to keep the sauce smooth and savory)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 can green chiles (optional) (adds flavor without too much spiciness)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix shredded chicken with a little sour cream and a handful of cheese. If using green chiles, add them here.
- Spread a thin layer of sauce on the bottom of a baking dish to prevent sticking and keep the tortillas soft.
- Fill each tortilla with the chicken mixture, roll it up, and place seam side down in the dish.
- Pour the remaining sauce over the rolled enchiladas and cover with cheese.
Baking
- Bake in the preheated oven for about 20 to 25 minutes until bubbly and melted.
- If the enchiladas were assembled with warm filling and sauce, check at the 20 minute mark. If cold, expect closer to 25-30 minutes.
- For a golden top, broil for 1 to 2 minutes at the end, keeping a close watch to prevent burning.
Notes
Keep tortillas warm before rolling to avoid tearing. Let the pan rest for 5-10 minutes after baking to help set the sauce and make serving easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Mexican