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White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe
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★★★★★

4.7 from 27 reviews

This White Chicken Enchiladas recipe features tender shredded chicken wrapped in warm tortillas, smothered in a creamy, flavorful white enchilada sauce made with sour cream and spices, then baked to perfection with melted Monterey Jack cheese. Perfectly balanced with a hint of garlic and cumin, it offers a comforting and savory meal ideal for dinner or special gatherings.

Ingredients

Scale

For the Chicken

  • 1 ½ lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the White Enchilada Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Enchiladas

  • 8–10 small flour or corn tortillas
  • 1 ½ cups shredded Monterey Jack or mozzarella cheese
  • ½ cup chopped fresh cilantro
  • ½ cup diced green chilies (optional)

Instructions

  1. Cook the Chicken: Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, black pepper, garlic powder, and onion powder. Cook the chicken for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through. Remove from heat and shred the chicken using two forks.
  2. Prepare the White Enchilada Sauce: In a saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until it becomes lightly golden, forming a roux. Gradually add the chicken broth while whisking continuously to avoid lumps. Stir in sour cream, garlic powder, ground cumin, salt, and black pepper. Let the sauce simmer for 3 to 5 minutes until it slightly thickens.
  3. Assemble the Enchiladas: Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with a generous amount of shredded chicken and a sprinkle of shredded cheese. Roll up each tortilla tightly and place them seam-side down in the baking dish. Pour the remaining sauce evenly over the rolled tortillas. Top with the remaining cheese and scatter diced green chilies over the top, if using.
  4. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for another 10 minutes or until the cheese is melted, bubbly, and lightly golden. Remove from oven and garnish with freshly chopped cilantro before serving.

Notes

  • Use corn tortillas for a gluten-free option.
  • Green chilies are optional and add a mild heat that complements the creamy sauce.
  • For a spicier version, add more cumin or a pinch of cayenne pepper to the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can substitute Monterey Jack with mozzarella or a mild white cheddar cheese for variation.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Nutrition

Keywords: white chicken enchiladas, creamy chicken enchiladas, baked enchiladas, Mexican chicken recipe, easy chicken dinner

Find it online: https://maicook.com/white-chicken-enchiladas-recipe/