Here’s the best classic version 👇
🤍 White Chicken Enchiladas
(Serves 6–8)
Ingredients
🌯 For the Filling:
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3 cups cooked shredded chicken (rotisserie works great!)
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1 cup shredded Monterey Jack cheese (or pepper jack for spice)
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1 (4 oz) can diced green chiles
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½ tsp garlic powder
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Salt & pepper, to taste
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8–10 flour tortillas (soft taco size)
🤍 For the White Sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chiles
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Salt & pepper, to taste
🧀 For Topping:
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1–1½ cups shredded cheese (Monterey Jack, mozzarella, or a Mexican blend)
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Fresh cilantro or green onions, for garnish
Instructions
1. Preheat oven
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Set to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
2. Make the filling
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In a large bowl, mix together chicken, 1 cup cheese, green chiles, garlic powder, and seasoning.
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Divide filling evenly between tortillas, roll up, and place seam-side down in the baking dish.
3. Make the white sauce
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook 1 minute to form a roux.
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Slowly whisk in chicken broth until smooth and thickened (about 3–5 minutes).
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Stir in sour cream and green chiles (don’t boil, or the sour cream may curdle).
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Season with salt and pepper to taste.
4. Assemble & bake
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Pour sauce evenly over the enchiladas.
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Sprinkle with remaining cheese.
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Bake uncovered for 25–30 minutes, until hot and bubbly.
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Optional: Broil 1–2 minutes for a golden top.
5. Serve
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Garnish with cilantro, green onions, or a drizzle of lime juice.
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Serve with rice, refried beans, or a simple green salad. 🌿
💡 Tips & Variations
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Add sautéed onions or spinach to the filling for extra flavor.
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Swap sour cream for Greek yogurt for a lighter version.
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Spice it up with jalapeños, chipotle, or pepper jack cheese.
Would you like me to give you a “Green Chile White Chicken Enchiladas” variation next — the kind made with a creamy green enchilada sauce and extra cheese?
