Name: White Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex / American
Ingredients: 3 tablespoons butter; 1 small onion, chopped; 2 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup plain Greek yogurt or sour cream; 1 (4-ounce) can mild diced green chilies; 1 tablespoon lime juice; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 cups cooked shredded rotisserie chicken; 3 cups shredded Monterey Jack cheese (divided); 8 to 10 flour tortillas (8-inch size); 2 green onions, sliced (for garnish); Chopped cilantro (for garnish); Chopped avocado (for garnish)

White Chicken Enchiladas

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These creamy white chicken enchiladas are made with tender rotisserie chicken, Monterey Jack cheese, and a flavorful sour cream green chile sauce. A comforting and delicious baked dinner everyone loves.

Author: Ella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Baked
Cuisine: Tex-Mex / American

Ingredients

3 tablespoons butter

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups chicken broth

1 cup plain Greek yogurt or sour cream

1 (4-ounce) can mild diced green chilies

1 tablespoon lime juice

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3 cups cooked shredded rotisserie chicken

3 cups shredded Monterey Jack cheese (divided)

8 to 10 flour tortillas (8-inch size)

2 green onions, sliced (for garnish)

Chopped cilantro (for garnish)

Chopped avocado (for garnish)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.

Make the sauce: In a large skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 more minute.

Sprinkle in flour and stir until dissolved. Slowly whisk in chicken broth. Simmer 3–5 minutes, or until thickened.

Remove from heat. Stir in Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and pepper.

Spread 1/2 cup of the sauce in the prepared baking dish.

In a mixing bowl, combine shredded chicken, 2 1/2 cups of the cheese, and half of the sauce. Stir to combine.

Assemble the enchiladas: Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

Pour the remaining sauce over the top and sprinkle with the remaining 1/2 cup cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes, until cheese is melted and sauce is bubbling.

Garnish with sliced green onions, chopped cilantro, and avocado. Serve warm.

Notes

Greek yogurt adds protein and tang, but sour cream offers a classic creamy flavor.

You can prep the enchiladas ahead and bake just before serving.

Make it spicier by using medium or hot green chilies.

Leftovers store well in the fridge for up to 3 days.

Find it online: https://elladishes.com/white-chicken-enchiladas/