White Chicken Cheese Enchiladas
White Chicken Cheese Enchiladas
Ingredients
For the Chicken Filling
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1 can green chiles, 4-ounce, diced, undrained
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas
- 8 flour tortillas, 6-inch
- 1 1/2 cups Monterey Jack cheese, shredded, divided
- 1/2 cup cheddar cheese, shredded, divided
For the White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, 1/2 cup sour cream, cumin, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are evenly combined.
⏱️ 5 min
- 3
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Remove from heat and stir in the remaining 1/2 cup sour cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min
- 5
Spread about 1/4 cup of the white sauce on the bottom of the prepared baking dish.
⏱️ 1 min
- 6
Lay a tortilla flat. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla, then sprinkle with about 1 tablespoon of the shredded Monterey Jack and cheddar cheese mixture (reserve some cheese for the topping). Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min
- 7
Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle with the remaining shredded Monterey Jack and cheddar cheese.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and lightly golden. If desired, broil for the last 1-2 minutes for extra browning on the cheese.
⏱️ 25 min•🌡️ 375
- 9
Remove from oven and let rest for a few minutes before serving. Garnish with fresh chopped cilantro, if using.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Cheese Enchiladas
For the Chicken Filling
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1 can green chiles, 4-ounce, diced, undrained
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas
- 8 flour tortillas, 6-inch
- 1 1/2 cups Monterey Jack cheese, shredded, divided
- 1/2 cup cheddar cheese, shredded, divided
For the White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, 1/2 cup sour cream, cumin, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are evenly combined.
⏱️ 5 min - 3
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 4
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Remove from heat and stir in the remaining 1/2 cup sour cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
⏱️ 5 min - 5
Spread about 1/4 cup of the white sauce on the bottom of the prepared baking dish.
⏱️ 1 min - 6
Lay a tortilla flat. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla, then sprinkle with about 1 tablespoon of the shredded Monterey Jack and cheddar cheese mixture (reserve some cheese for the topping). Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
⏱️ 7 min - 7
Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle with the remaining shredded Monterey Jack and cheddar cheese.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and lightly golden. If desired, broil for the last 1-2 minutes for extra browning on the cheese.
⏱️ 25 min•🌡️ 375 - 9
Remove from oven and let rest for a few minutes before serving. Garnish with fresh chopped cilantro, if using.
⏱️ 3 min