Description
A creamy, comforting take on enchiladas, featuring shredded chicken, Monterey Jack cheese, and a rich white sauce for a bubbling golden finish. Perfect for a quick, satisfying meal.
Ingredients
Scale
White Enchilada Sauce
- 1/4 cup butter
- 1/4 cup flour
- 3 cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
Filling
- 2 cups cooked chicken breasts, shredded
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 tsp cumin
- 1 1/2 cups shredded Monterey Jack cheese
For Assembly
- 10 (8-inch) tortillas
- 2 cups shredded Monterey Jack cheese (for topping)
- Chopped cilantro, for garnish
Instructions
- Make the White Enchilada Sauce:
- In a medium saucepan over medium-high heat, melt the butter. Add the flour and whisk to create a roux, cooking for about 1-2 minutes until golden.
- Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the diced green chilies, sour cream, and Monterey Jack cheese. Cook, stirring until the sauce thickens, then remove from heat.
- Make the Filling:
- In a medium bowl, combine the shredded chicken, cream cheese, sour cream, diced green chilies, cumin, and Monterey Jack cheese. Mix until well combined and creamy.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray.
- Place a tortilla on a flat surface and spoon the filling evenly into the center. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the Sauce:
- Pour the white enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining Monterey Jack cheese on top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro, if desired, and serve warm.
Notes
- For a spicier kick, add some diced jalapeños to the filling or sauce. This dish can be made ahead of time and stored in the refrigerator until ready to bake.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (1/5 of the casserole)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg