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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas for a Cozy Family Dinner

Creamy White Chicken Enchiladas are the ultimate comfort food, featuring tender chicken and a rich sauce perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Chicken
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked and Shredded Chicken Rotisserie chicken works for a quick meal.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a bolder taste.
  • 1 teaspoon Cumin Enhances the comfort food vibe.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 4 tablespoons Butter Substitute with olive oil for a lighter option.
  • 1/4 cup All-Purpose Flour Cornstarch or gluten-free flour can be used.
  • 2 cups Chicken Broth Vegetable broth makes a lighter alternative.
  • 1 cup Sour Cream Greek yogurt offers a healthier twist.
  • 1 can Diced Green Chilies Fresh jalapeños can be used for more heat.
For Assembly and Topping
  • 8 pieces Flour Tortillas Corn tortillas can be used for a gluten-free option.
  • 2 cups Shredded Monterey Jack Cheese Cheddar or Mexican blend can replace it.
  • 1/4 cup Fresh Cilantro (optional) Feel free to omit if it's not your favorite.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Combine the cooked and shredded chicken with garlic powder, cumin, salt, and pepper. Toss until well coated.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth. Gradually pour in 2 cups of chicken broth, stirring continuously until thickened. Remove from heat and stir in 1 cup of sour cream and 1 can of diced green chilies.
  4. Assemble the enchiladas by placing a flour tortilla on a flat surface, spooning about 1/4 cup of the seasoned chicken and a sprinkle of cheese onto the center, rolling it up, and placing it seam-side down in the baking dish.
  5. Pour the creamy sauce over the enchiladas and sprinkle remaining shredded cheese on top.
  6. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and slightly browned.
  7. Allow to cool for a few minutes before garnishing with fresh cilantro and serving hot.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 650mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 6mg

Notes

These enchiladas can be made ahead of time and stored in the fridge before baking. They also freeze well for up to 2 months.

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