Description
These White Chicken Enchiladas are loaded with shredded rotisserie chicken, a creamy white sauce made from a buttery roux, chicken broth, sour cream, and green chilies, then baked under a blanket of melted Monterey Jack and Mexican blend cheeses. The dish combines comforting flavors and a smooth texture, perfect for a satisfying dinner that comes together in about 40 minutes.
Ingredients
Chicken Filling
- 1 tablespoon olive oil
- ½ yellow onion, diced finely
- 2 teaspoons garlic, minced
- 3 cups shredded cooked chicken (rotisserie works well)
- ½ teaspoon salt
- ½ teaspoon pepper
Enchiladas
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded (for filling)
White Sauce
- 2 cups water
- 2 chicken bouillon cubes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces green chilies
- ½ cup Monterey Jack cheese, shredded (for sauce)
Topping
- 1 cup Mexican blend cheese, shredded
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Prepare a 9x13-inch baking dish by spraying it lightly with cooking spray to prevent sticking. Set it aside.
- Prepare chicken broth: In a Pyrex measuring cup, combine 2 cups of water and 2 chicken bouillon cubes. Microwave on high for 2 minutes until the bouillon dissolves and the broth is hot. Set aside.
- Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5–7 minutes until soft and translucent. Add minced garlic and cook another 1–2 minutes until fragrant. Turn off the heat.
- Mix chicken filling: To the skillet, add the shredded chicken, ½ tsp salt, and ½ tsp pepper. Stir thoroughly to combine the ingredients evenly. Set the mixture aside.
- Assemble enchiladas: Lay out the 8 flour tortillas. Evenly divide the chicken mixture among the tortillas. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over each filling. Roll each tortilla tightly and place seam side down in the prepared baking dish.
- Make the white sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour thoroughly to form a roux. Gradually add the prepared chicken broth, whisking constantly to avoid lumps. Continue to cook and whisk for about 5 minutes until the sauce thickens and becomes creamy.
- Finish the sauce: Remove the saucepan from heat and stir in the sour cream, ½ tsp salt, ¼ tsp pepper, green chilies, and ½ cup shredded Monterey Jack cheese until smooth.
- Top enchiladas: Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle 1 cup of shredded Mexican blend cheese over the top for a melty, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is fully melted and just starting to turn golden brown.
Notes
- Using rotisserie chicken speeds up the preparation and enhances flavor.
- Microwaving chicken bouillon cubes in water creates a quick flavorful broth for the sauce.
- Stir sauce constantly when thickening to prevent scorching.
- Ensure tortillas are rolled tightly and placed seam side down to prevent unrolling during baking.
- You can substitute the Mexican blend cheese with a mix of cheddar, Monterey Jack, and mozzarella if preferred.
