Cheesy White Enchiladas (Printable Version)
Juicy chicken wrapped in tortillas and smothered with creamy cheese sauce, topped with green chilies and gooey Monterey Jack cheese.
# Ingredients:
→ Chicken Filling
01 -
2 teaspoons minced garlic
02 -
½ teaspoon freshly cracked black pepper
03 -
3 cups shredded cooked chicken (rotisserie is a fantastic shortcut)
04 -
½ teaspoon salt
05 -
½ yellow onion, chopped finely
06 -
1 tablespoon olive oil
→ Assembly
07 -
1 cup shredded Mexican cheese mix (for topping)
08 -
8 large flour tortillas
09 -
2 cups shredded Monterey Jack cheese
→ White Sauce
10 -
1 cup sour cream
11 -
3 tablespoons unsalted butter
12 -
3 tablespoons regular flour
13 -
2 cups water
14 -
2 chicken bouillon cubes
15 -
4 oz canned green chilies
16 -
½ cup shredded Monterey Jack cheese
17 -
½ teaspoon salt
18 -
¼ teaspoon ground black pepper
# Steps:
01 -
Set your oven's temperature to 425°F. Spray a 9x13-inch baking dish lightly with cooking spray and keep it ready to go.
02 -
Mix 2 chicken bouillon cubes into 2 cups of water in a microwave-safe measuring cup. Heat on high for 2 minutes till dissolved. Keep aside.
03 -
Add olive oil to a big skillet over medium heat. Toss in the chopped onion and cook until soft, about 5-7 minutes. Stir in the garlic and cook for another minute or two.
04 -
Turn the heat off. Stir the chicken into your skillet, season it with the salt and pepper, and give it all a good mix. Set aside when done.
05 -
Spoon equal amounts of the chicken mix into the tortillas. Sprinkle on some of the 2 cups of Monterey Jack cheese. Roll them tightly and place them seam-side down in your prepared dish.
06 -
Melt the butter in a saucepan over medium heat. Stir in the flour and cook it for a minute while whisking.
07 -
Slowly whisk in the chicken broth you made earlier. Stir constantly for 5 minutes or so until the sauce becomes smooth and slightly thick.
08 -
Take the saucepan off the stove. Stir in sour cream, the salt and pepper, green chilies, and ½ cup Monterey Jack cheese until smooth.
09 -
Pour the white sauce over the rolled tortillas evenly. Top with the 1 cup of shredded Mexican cheese blend. Bake for about 20 minutes or until the cheese is all melty and lightly golden.
10 -
Remove it from the oven and let everything sit for 5 minutes before serving. This helps the sauce settle. Dish it up hot alongside your favorite sides!
# Notes:
01 -
Prepare a double batch and freeze half—it’s great for future meals!
02 -
Cheese grated fresh at home melts a lot better than store-bought pre-shredded flavors.
03 -
Corn tortillas can work too. Warm them up first so they don’t tear while rolling.
04 -
Save time by using store-bought rotisserie chicken, but leftover chicken works too.