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Delicious Recipe

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4 from 10 reviews

  • Author: Molly
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

These White Chicken Enchiladas feature tender shredded chicken mixed with a creamy, flavorful sauce made with a blend of spices, green chiles, and cheeses. Rolled into flour tortillas and baked to perfection, they offer a delightful mix of gooey, cheesy goodness and zesty toppings like fresh tomatoes, onions, jalapenos, and cilantro. Perfect for a comforting dinner that brings a fresh twist on classic enchiladas.

Ingredients

Seasoning Mix

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder

Filling

  • 2 ¾ cups shredded chicken (preferably cooked and shredded)
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • 1 teaspoon hot sauce
  • 1 tablespoon lime juice

Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 ¾ cups chicken broth
  • 1 (4 oz.) can diced green chiles, undrained
  • ¾ cup sour cream (at room temperature)
  • 3 tablespoons cream cheese, cubed and softened
  • 1 tablespoon finely chopped cilantro (plus more for garnish)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon chili powder

Assembly

  • 8 (8-inch) flour tortillas
  • 2 cups shredded Pepper Jack cheese

Garnishes

  • Diced Roma tomatoes
  • Chopped green onions
  • Chopped red onions
  • Sliced jalapenos
  • Chopped fresh cilantro

Instructions

  1. Prepare seasoning and ingredients: Combine the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl and set aside. Measure out all remaining ingredients before starting the cooking process to ensure smooth preparation.
  2. Preheat oven: Set your oven to 350°F to get it ready for baking the enchiladas later.
  3. Make chicken filling: In a medium bowl, mix shredded chicken, ½ cup Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning mix until well combined. Set this mixture aside.
  4. Cook garlic roux: Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 2 minutes until fragrant. Stir in the flour and cook for an additional 2 minutes, stirring constantly to make a roux.
  5. Prepare sauce: Gradually whisk in the chicken broth in small splashes, stirring continuously to avoid lumps. Add the remaining seasoning mix and the undrained diced green chiles. Bring the sauce to a boil, reduce to a simmer and then stir in sour cream, cream cheese, and cilantro until smooth and melted.
  6. Add cheese to sauce: Lower the heat and gradually stir in the remaining Monterey Jack cheese until melted and incorporated. Remove from heat.
  7. Combine chicken with sauce: Add ½ cup of the sauce to the chicken mixture and stir until combined evenly.
  8. Prepare casserole dish: Lightly grease a 9×13-inch baking dish. Spread about 1/3 cup of the enchilada sauce thinly on the bottom of the dish to prevent sticking and add flavor.
  9. Assemble enchiladas: Spoon approximately 1/3 cup of the chicken filling onto the bottom third of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared casserole dish. Repeat for all eight tortillas.
  10. Add sauce and cheese topping: Pour the remaining sauce evenly over the rolled enchiladas, making sure to cover them well. Sprinkle the shredded Pepper Jack cheese on top generously.
  11. Bake covered: Cover the dish with foil (spray foil with nonstick cooking spray to prevent cheese sticking) and bake in the preheated oven for 12 minutes.
  12. Bake uncovered and broil: Remove the foil and bake for an additional 15 minutes. For a golden top, broil on low (450°F) for 1-2 minutes, watching carefully to avoid burning.
  13. Rest and serve: Remove the enchiladas from the oven and let them rest for 5-10 minutes. Garnish with diced Roma tomatoes, green onions, red onions, sliced jalapenos, and fresh cilantro before serving.

Notes

  • Using cooked shredded chicken from a rotisserie or leftover chicken speeds up prep time.
  • Sour cream should be at room temperature to prevent curdling when added to the sauce.
  • The enchilada sauce is plentiful; tortillas absorb some during baking, so use as much as desired.
  • For milder heat, omit jalapenos in the garnish or reduce the chili powder in seasoning.
  • To prevent the foil from sticking to the cheese, spray the underside of the foil with nonstick cooking spray before covering.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipeglimpse.com/white-chicken-enchiladas-recipe/