Creamy White Chicken Enchiladas (Printable Version)
# What You'll Need:
→ Protein
01 -
450 g cooked shredded chicken
→ Tortillas
02 -
8 soft flour tortillas
→ Cheese
03 -
250 g shredded Monterey Jack cheese
→ Sauce
04 -
30 g unsalted butter
05 -
30 g all-purpose flour
06 -
480 ml chicken broth
07 -
120 g sour cream
08 -
40 g diced green chiles (optional)
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Lightly grease a 23×33 cm (9×13 inch) baking dish and set aside.
02 -
In a large bowl, combine shredded chicken with 125 g shredded Monterey Jack cheese. Optionally add sour cream or diced green chiles for extra creaminess and flavor. Mix thoroughly.
03 -
Spoon a portion of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish, arranging them in a single layer.
04 -
Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute until bubbly. Gradually whisk in chicken broth, continuing to whisk until sauce thickens. Remove from heat and incorporate sour cream and diced green chiles if using. Season with salt and black pepper.
05 -
Pour the white sauce evenly over the assembled enchiladas. Sprinkle with remaining 125 g shredded Monterey Jack cheese. Bake uncovered for 20 to 25 minutes until bubbling and lightly golden on top.
06 -
Allow enchiladas to rest for 5 minutes before serving. Garnish with chopped cilantro or green onions as desired.
# Helpful Notes:
01 -
For best results, prepare the filling and sauce in advance, then assemble and bake just before serving.
02 -
Use gluten-free flour and certified gluten-free tortillas to adapt for gluten intolerance.
03 -
To avoid soggy tortillas, do not overload with filling and bake uncovered.
04 -
Leftovers store well refrigerated up to 3 days and reheat covered at 175°C for 15–20 minutes.