White Chicken Enchiladas Recipe
White enchiladas are an indulgent form of enchiladas with creamy white sauces instead of red or green-based sauces generally found on them.
Ingredients
- Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 4 oz can diced green chiles, drained
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- White Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chiles, drained
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Assembly:
- 8-10 8-inch flour tortillas
- 1 cup shredded Monterey Jack cheese
- Optional garnishes: cilantro green onions, tomatoes, avocado
Instructions
- Preheat an oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare filling ingredients in a bowl.
- Spoon about 1/3 cup of the filling mix into the center of each tortilla. Roll up and place seam-side down in the baking dish.
- In a saucepan, melt butter and add flour, cooking for 1 minute. Whisk in broth until thickened.
- Remove from the heat and stir in sour cream, chiles, and seasoning.
- Pour the sauce over the enchiladas, sprinkle with cheese, and bake for 20-25 minutes.
- Garnish and serve.