Description
Creamy and flavorful, these White Chicken Enchiladas are a delicious twist on traditional enchiladas. Made with tender shredded chicken, a creamy sauce, and gooey cheese, they’re sure to be a hit with the whole family.
Ingredients
For the Sauce:
- 3 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup plain Greek yogurt or sour cream
- 1 4-ounce can mild diced green chilies
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Enchiladas:
- 3 cups cooked shredded rotisserie chicken
- 3 cups shredded Monterey Jack Cheese, divided
- 8 to 10 flour tortillas (8-inch size)
- 2 green onions, sliced
- Chopped cilantro, for garnish
- Chopped avocado, for garnish
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350 degrees F. Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Make the sauce: In a skillet, melt butter and cook onion until tender. Add garlic, flour, chicken broth, Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and pepper. Cook until thickened.
- Prepare the filling: Combine shredded chicken, 2 1/2 cups cheese, and half of the sauce in a bowl.
- Assemble the enchiladas: Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the baking dish.
- Add sauce and cheese: Pour remaining sauce over the tortillas and top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until bubbly.
- Garnish and serve: Garnish with green onions, cilantro, and avocado. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
