PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | SERVINGS: 4 – 6
This sensational recipe will give you the creamiest, cheesiest chicken enchilada. A crowd favourite, even your pickiest eaters will go crazy! The perfect weeknight dinner rotation that you can whip up easily and quickly.
Enjoy a scrumptious and savoury White Chicken Enchiladas for a filling, unforgettable meal with your family at any time!
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INGREDIENTS
8-10 small flour tortillas
3 c. cooked chicken shredded or chopped
3 c. Monterey jack cheese shredded-divided
3 tbsp unsalted butter
3 tbsp flour
2 c. chicken broth
1 c. sour cream
1 (4-oz. can) diced green chillies mild
2-3 tbsp green onions sliced
HOW TO MAKE WHITE CHICKEN ENCHILADAS
Step 1: Using cooking spray, grease a 9 x 13-inch baking dish. Set aside.
Step 2: Ready the oven and preheat it to 350 degrees.
Step 3: Combine the chicken and a cup of Monterey Jack cheese in a small bowl. With this mixture, fill the tortillas, then roll and place in the prepared pan seam-side down.
Step 4: In a skillet, melt the butter. Once melted, sprinkle in the flour, whisk to combine, and cook for about a minute. Take the skillet away from the heat before whisking in the broth. Return the skillet to the heat and resume cooking until the mixture is bubbly and thick. Before adding in the sour cream and chillies, make sure to cool the sauce first for at least 3 to 5 minutes, then stir until the sauce is smooth and the sour cream is entirely dissolved. You have to make sure to cool the sauce first or your sauce will curdle.
Step 5: Over the enchiladas, pour the sauce and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the enchiladas are thoroughly heated and the sauce is bubbly. For a nice golden brown top, broil the enchiladas for a few minutes.
Step 6: Before serving, garnish with chopped green onions. Enjoy!
NUTRITION FACTS:
Serving: 1/4 of the recipe | Calories: 897kcal | Carbohydrates: 39g | Protein: 45g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 191mg | Sodium: 1472mg | Potassium: 495mg | Fiber: 1.5g | Sugar: 5.5g | Vitamin A: 1400IU | Vitamin C: 10.7mg | Calcium: 780mg | Iron: 4mg
Ingredients
- 8-10 small flour tortillas
- 3 c. cooked chicken shredded or chopped
- 3 c. Monterey jack cheese shredded-divided
- 3 tbsp unsalted butter
- 3 tbsp flour
- 2 c. chicken broth
- 1 c. sour cream
- 1 (4-oz. can) diced green chillies mild
- 2-3 tbsp green onions sliced
Instructions
Step 1: Using cooking spray, grease a 9 x 13-inch baking dish. Set aside.
Step 2: Ready the oven and preheat it to 350 degrees.
Step 3: Combine the chicken and a cup of Monterey Jack cheese in a small bowl. With this mixture, fill the tortillas, then roll and place in the prepared pan seam-side down.
Step 4: In a skillet, melt the butter. Once melted, sprinkle in the flour, whisk to combine, and cook for about a minute. Take the skillet away from the heat before whisking in the broth. Return the skillet to the heat and resume cooking until the mixture is bubbly and thick. Before adding in the sour cream and chillies, make sure to cool the sauce first for at least 3 to 5 minutes, then stir until the sauce is smooth and the sour cream is entirely dissolved. You have to make sure to cool the sauce first or your sauce will curdle.
Step 5: Over the enchiladas, pour the sauce and top with the rest of the cheese. Place in the preheated oven and bake for about 20 to 25 minutes until the enchiladas are thoroughly heated and the sauce is bubbly. For a nice golden brown top, broil the enchiladas for a few minutes.
Step 6: Before serving, garnish with chopped green onions. Enjoy!
