Looking for a mouthwatering Mexican dish that’s both easy to make and incredibly satisfying? Our Creamy White Chicken Enchiladas are the perfect answer! Unlike traditional red sauce enchiladas, this recipe features a light and tangy sour cream sauce infused with a hint of heat from green chiles. It’s a flavor-packed meal that’s sure to become a family favorite.
This recipe is not only quick and simple but also versatile. Pair it with store-bought refried beans, our 3-Ingredient Mexican Rice, or a fresh green salad for a complete meal. Plus, we use flour tortillas for easy rolling and a flawless finish every time.
Ingredients:
- 2 cups shredded, cooked chicken (rotisserie chicken works great)
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt, pepper, and Adobo seasoning to taste
Preparation:
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a bowl, mix shredded chicken with 1 cup of cheese, salt, pepper, and Adobo seasoning.
- Fill each tortilla with the chicken mixture, roll them up, and place them in the baking dish.
- In a saucepan, melt butter and whisk in flour, cooking for 1 minute.
- Add chicken broth and whisk until smooth, then stir in sour cream and green chiles (avoid boiling).
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 20-25 minutes, or broil for a minute for a bubbly, golden finish.
Serve these Creamy White Chicken Enchiladas hot and enjoy a dish that’s as delicious as it is easy to make!
