Description
Make the easiest, creamiest white chicken enchiladas with green chile sauce. This recipe is perfect for a quick weeknight dinner and brings a comforting, cheesy flavor to your table fast.
Ingredients
Scale
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 (4 ounce) can of chopped green chiles, undrained
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 cups cooked, shredded chicken
- 10 corn or flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring constantly until it thickens slightly.
- Stir in the green chiles, heavy cream, salt, pepper, and garlic powder. Keep warm over low heat.
- In a bowl, toss the shredded chicken with about 1/2 cup of the white sauce until coated.
- Dip each tortilla briefly into the remaining white sauce to soften it.
- Fill each tortilla with some of the sauced chicken and roll it up tightly. Place seam-side down in the prepared baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas.
- Sprinkle the shredded Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Notes
- You can use store-bought rotisserie chicken to save time.
- If you prefer flour tortillas, briefly warm them in the microwave before rolling to prevent tearing.
- For extra spice, add a pinch of cayenne pepper to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg