White Chicken Enchiladas

White Chicken Enchiladas 🤍🌯

Ingredients

• 2–3 cups cooked chicken, shredded
• 8–10 flour tortillas
• 2 cups shredded Monterey Jack or mozzarella cheese
• 1 cup shredded cheddar (optional, for extra flavor)

White Enchilada Sauce

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• ½ cup cream cheese, softened
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste
• 1 small can (4 oz / 120 g) green chiles (optional but popular)

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Instructions

1. Make the sauce
   Melt butter in a saucepan. Whisk in flour and cook 1 minute.
   Gradually whisk in chicken broth until smooth and thick.
   Remove from heat and stir in sour cream, cream cheese, seasonings, and green chiles.
2. Prepare the filling
   In a bowl, mix shredded chicken with 1 cup of the cheese and a little sauce.
3. Assemble
   Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
4. Top
   Pour remaining sauce over enchiladas.
   Sprinkle with remaining cheese.
5. Bake
   Bake at 180°C / 350°F for 25–30 minutes, until bubbly and lightly golden.

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To Serve

• Garnish with chopped cilantro or green onions
• Serve with rice, beans, or a fresh salad

Tips

• Rotisserie chicken works perfectly.
• Add sautéed onions or spinach for variation.
• These reheat beautifully and are freezer-friendly.

Creamy, comforting, and always a crowd-pleaser 😍