Description
Delicious and creamy White Chicken Enchiladas featuring a savory blend of shredded chicken, Monterey Jack and Pepper Jack cheeses, and a zesty green chile sauce, baked to perfection and garnished with fresh vegetables.
Ingredients
Scale
Seasoning Mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
Chicken Filling
- 2 ¾ cups shredded chicken
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles, undrained
- ¾ cup sour cream (at room temperature)
- 3 tablespoons cream cheese, cubed and softened
- 1 tablespoon finely chopped cilantro (plus more to garnish)
Assembly
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
Garnish
- Roma tomatoes, diced
- Green onions, sliced
- Red onions, diced
- Sliced jalapenos
- Fresh cilantro
Instructions
- Combine Seasonings: In a small bowl, mix together onion powder, garlic powder, cumin, paprika, and chili powder. Set aside for later use.
- Preheat Oven: Set your oven to 350° F to prepare for baking the enchiladas.
- Prepare Chicken Filling: In a medium bowl, combine shredded chicken, ½ cup of Monterey Jack cheese, hot sauce, lime juice, and 1 teaspoon of the seasoning mix. Stir well and set aside.
- Make the Sauce Base: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 2 minutes until fragrant.
- Create Roux: Sprinkle flour into the melted butter and garlic, cooking and stirring continuously for 2 minutes to form a roux.
- Add Liquids and Simmer: Gradually add chicken broth in small splashes while stirring constantly. Add the remaining seasoning mix and undrained green chiles. Bring the mixture to a boil, then reduce to a simmer.
- Incorporate Creams and Cilantro: Stir in sour cream, cream cheese, and chopped cilantro until fully combined and melted. Reduce heat to low.
- Add Cheese to Sauce: Gradually stir in the remaining Monterey Jack cheese until the sauce is smooth. Remove from heat.
- Mix Sauce with Chicken Filling: Add ½ cup of the prepared sauce to the chicken mixture and stir thoroughly to combine.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 1/3 cup of enchilada sauce on the bottom in a thin layer.
- Assemble Enchiladas: Place about 1/3 cup of chicken filling on the bottom third of each tortilla, roll tightly, and arrange seam-side-down in the prepared casserole dish. Repeat for all eight tortillas.
- Add Sauce and Cheese: Pour or spread the remaining sauce over the rolled enchiladas, then sprinkle 2 cups of shredded Pepper Jack cheese evenly on top.
- Bake Covered: Cover the casserole dish and bake for 12 minutes. If covering with foil, spray the underside of the foil with nonstick cooking spray to prevent cheese from sticking.
- Bake Uncovered: Remove the cover and bake for an additional 15 minutes. Optionally, broil on low (450° F) for 1-2 minutes to slightly brown the top, watching carefully to avoid burning.
- Rest and Garnish: Let the enchiladas rest for 5-10 minutes after baking. Garnish with diced Roma tomatoes, sliced green onions, diced red onions, jalapenos, and fresh cilantro before serving.
Notes
- Shredded chicken can be from leftover roast chicken or cooked chicken breasts finely shredded.
- Room temperature sour cream helps it incorporate smoothly into the sauce.
- Use nonstick spray on foil when covering to prevent cheese from sticking during baking.
- Broiling is optional but adds a nice golden brown finish to the cheese topping.
- Adjust the amount of hot sauce depending on your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: white chicken enchiladas, creamy enchiladas, chicken casserole, Mexican comfort food, baked enchiladas, Monterey Jack cheese, Pepper Jack cheese
