creamy white chicken encheladas 1

Creamy White Chicken Enchiladas

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creamy white chicken encheladas 1

Creamy White Chicken Enchiladas

20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 6–8 enchiladas (4 servings)
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Filling:
  • 2 cups 300 g cooked shredded chicken (rotisserie works great)
  • 1 cup 120 g shredded Monterey Jack or mozzarella cheese
  • ½ cup 60 g shredded cheddar cheese
  • ½ cup 120 ml sour cream or plain Greek yogurt
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • For the Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups 480 ml chicken broth
  • 1 cup 240 ml sour cream
  • 1 4 oz / 115 g can diced green chiles
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For Assembly:
  • 6 –8 small flour tortillas
  • 1 cup 100 g shredded cheese (Jack or cheddar blend) for topping
  • Chopped fresh cilantro for garnish

Method
 

  1. Directions
  2. Preheat the Oven
  3. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  4. Prepare the Filling
  5. In a bowl, mix shredded chicken, cheeses, sour cream, onion, garlic, cumin, chili powder, salt, and pepper. Stir until combined.
  6. Make the Sauce
  7. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth and thickened (about 3 minutes).
  8. Remove from heat and stir in sour cream, green chiles, garlic powder, salt, and pepper. Do not let the sauce boil after adding sour cream to prevent curdling.
  9. Assemble the Enchiladas
  10. Spoon about ¼ cup of the filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  11. Add Sauce & Cheese
  12. Pour the sauce evenly over the enchiladas and top with the remaining shredded cheese.
  13. Bake
  14. Bake uncovered for 20–25 minutes, or until the top is bubbling and slightly golden.
  15. Serve
  16. Let cool for 5 minutes, then garnish with fresh cilantro and serve warm.

Notes

Chef’s Tip
• Add diced jalapeños to the filling for a spicy kick.
• For extra flavor, drizzle the baked enchiladas with lime crema (sour cream + lime juice + pinch of salt).
• These reheat beautifully — perfect for next-day lunches.

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