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Easy White Chicken Enchiladas

Easy White Chicken Enchiladas
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These Easy White Chicken Enchiladas are a go-to comfort food, transforming chaotic evenings into cherished family moments. This dish features creamy chicken, melty cheese, and soft tortillas bathed in a rich, velvety white sauce. It's genuinely easy to prepare, offers big flavor without demanding a lot of time, and is a guaranteed crowd-pleaser that can be customized to family preferences. It's a comforting, hearty, and universally loved meal, described as a hug in a casserole dish.

Ingredients

Scale

3 cups Shredded Cooked Chicke
10–12 (6-inch) Flour Tortillas
2 cups Shredded Monterey Jack Cheese
1 cup Shredded Cheddar Cheese
4 tablespoons Unsalted Butter
4 tablespoons All-Purpose Flour
2 cups Chicken Broth
1 cup Milk (whole or 2%)
1/2 cup Sour Cream
1 (4oz) can Undrained Diced Green Chiles
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Optional Chopped Fresh Cilantro (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish
  2. In a medium bowl, combine the shredded cooked chicken with 1 cup of the shredded Monterey Jack cheese and 1/2 cup of the shredded Cheddar cheese. Mix this filling well
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour. Cook for 1-2 minutes, stirring constantly, until it forms a pale golden roux
  4. Gradually whisk in the chicken broth, then the milk, ensuring no lumps form. Continue whisking as the sauce thickens, about 5-7 minutes. Bring it to a gentle simmer
  5. Remove the saucepan from the heat. Stir in the sour cream, undrained diced green chiles, salt, black pepper, garlic powder, and onion powder. Stir until everything is well combined and smooth
  6. Spread about 1/2 cup of the white sauce evenly on the bottom of your prepared baking dish. Next, take one flour tortilla. Spoon about 1/4 cup of the chicken and cheese mixture down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish
  7. Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese over the top
  8. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brow
  9. Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired. Enjoy your homemade easy white chicken enchiladas!

Notes

For a shortcut, use a pre-cooked rotisserie chicken, simply shred it.

Gently warm flour tortillas before filling to make them more pliable and prevent tearing.

Do not overfill; about 1/4 cup of filling per tortilla is ideal for easy rolling.

To make ahead, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

After baking, let the casserole rest for 5-10 minutes before slicing and serving to allow the cheese and sauce to set, making for cleaner cuts.

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

For future meals, assemble the enchiladas in a freezer-safe aluminum baking dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.

Nutrition

Find it online: https://fabiloustaste.com/easy-white-chicken-enchiladas/