Easy White Chicken Enchiladas – Weeknight Dinner Win
These creamy White Chicken Enchiladas are filled with shredded chicken and Monterey Jack cheese, then topped with a rich sour cream and green chili sauce. Perfect for a cozy weeknight dinner or when you’re craving something cheesy and comforting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
1. Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
2. In a small bowl, mix together the shredded chicken and 1 cup of Monterey Jack cheese.
3. Fill each tortilla with the chicken and cheese mixture, then roll each one up and place it seam-side down in the prepared baking dish.
4. In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
5. Remove the skillet from heat and slowly whisk in the chicken broth. Return to the heat and cook until the mixture has thickened and is bubbly, about 3–5 minutes.
6. Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is smooth.
7. Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
8. Bake in the preheated oven for 20–25 minutes, or until the enchiladas are heated through and the sauce is bubbly. If you want a golden top, turn on the broiler for 1–2 minutes until the cheese is lightly browned.
9. Once baked, top the enchiladas with sliced green onions and serve warm.
Notes
You can substitute the chicken with rotisserie chicken for convenience.
If you like a little extra heat, use medium or hot green chilies or add a pinch of cayenne pepper to the sauce.
Serve with sides like Spanish rice, beans, or a simple green salad.
Find it online: https://cookingwithramsay.com/white-chicken-enchiladas/