White Chicken Enchiladas

This mouthwatering casserole features savory, chicken-stuffed tortillas baked under a satiny white cream sauce and canopy of bubbling jack cheese.

Course Main Course

Cuisine American, Mexican

Keyword easy enchilada recipe, enchiladas, uses for rotisserie chicken, white cream sauce, white enchiladas

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 641kcal

Author Robin Miller

Ingredients

4 cups shredded or chopped cooked chicken preferably rotisserie chicken, or well-seasoned roasted or poached chicken
3 cups shredded Monterey jack cheese divided
8 to 10 small fajita-size flour tortillas, or tortillas of choice (i.e., gluten-free, corn)
3 tablespoons butter
3 tablespoons all-purpose flour or gluten-free flour
2 cups chicken broth
1 cup sour cream preferably full fat
4- ounce can chopped or diced green chilies mild, hot, or fire-roasted
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
2 tablespoons chopped green onions or chopped fresh cilantro, or both, optional

Instructions

Preheat the oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray or a thin layer of olive oil. Set aside.
In a medium bowl, combine the chicken and 1 cup of the Monterey jack cheese. Mix to combine.
Arrange the tortillas on a flat surface and spoon an equal amount of the chicken mixture straight down the center. Roll up the tortillas and place them, seam-side down, in the prepared pan. Nestle them tightly if necessary. Set aside.
Melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour until blended. Cook for 30 to 60 seconds to gently cook the flour (and remove its raw taste). Whisk in the broth, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Simmer for 1 to 2 minutes, until the sauce thickens to a gravy-like consistency. Remove the pan from the heat and let cool for 5 minutes (don’t skip this step or the sour cream may curdle).
Whisk the sour cream into the broth mixture until blended. Fold in the green chilies. Season to taste with salt and black pepper.
Pour the sauce over the enchiladas in the pan. Use a spatula to pull the enchiladas from the edges of the pan, allowing the sauce to drip down the sides. Top with the remaining 2 cups of Monterey jack cheese.
Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbly and the cheese melts. If desired, place the pan under the broiler to get the cheese golden.
Top with green onions and/or cilantro (if using) and serve

Nutrition