White Chicken Enchiladas (Print Version)
# Ingredients:
→ Chicken Filling
01 -
1 tablespoon olive oil
02 -
½ yellow onion, finely diced
03 -
2 teaspoons garlic, minced
04 -
3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
05 -
½ teaspoon salt
06 -
½ teaspoon freshly ground black pepper
→ Assembly
07 -
8 large flour tortillas
08 -
2 cups Monterey Jack cheese, shredded
09 -
1 cup Mexican blend cheese, shredded (for topping)
→ White Sauce
10 -
2 cups water
11 -
2 chicken bouillon cubes
12 -
3 tablespoons butter
13 -
3 tablespoons all-purpose flour
14 -
1 cup sour cream
15 -
½ teaspoon salt
16 -
¼ teaspoon black pepper
17 -
4 oz canned green chilies
18 -
½ cup Monterey Jack cheese, shredded
# Instructions:
01 -
Preheat your oven to 425°F and spray a 9x13-inch baking dish with cooking spray. Set aside while you prepare the filling.
02 -
In a microwave-safe measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for 2 minutes until the bouillon dissolves. Set aside.
03 -
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1-2 minutes more.
04 -
Turn off heat and add the shredded chicken, salt, and pepper to the skillet. Stir everything together until well combined and set aside.
05 -
Divide the chicken mixture evenly among the 8 tortillas. Top each with an equal portion of the 2 cups Monterey Jack cheese, then roll tightly and place seam-side down in the baking dish.
06 -
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to create a roux.
07 -
Gradually whisk in the prepared chicken broth and cook, stirring constantly, for about 5 minutes until the mixture is smooth and thickened.
08 -
Remove from heat and stir in the sour cream, salt, pepper, green chilies, and ½ cup Monterey Jack cheese until smooth and creamy.
09 -
Pour the white sauce evenly over the enchiladas, then sprinkle with the 1 cup Mexican blend cheese. Bake for 20 minutes until the cheese is melted and lightly golden.
10 -
Let the enchiladas rest for 5 minutes before serving to allow the sauce to set. Serve hot with your favorite Mexican sides.
# Notes:
01 -
This is perfect for meal prep - you can double the batch and freeze half for later
02 -
Freshly shredded cheese melts much better than pre-shredded cheese with anti-caking agents
03 -
Flour tortillas work best for rolling, but if using corn tortillas, warm them first to prevent tearing
04 -
Rotisserie chicken is a huge time-saver, but any cooked chicken works great