Description
Creamy white chicken enchiladas with shredded chicken, Monterey Jack cheese, and a rich homemade sauce. A comforting and delicious meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup sour cream
- 4 oz can of diced green chilies, undrained
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 12 (6-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, sour cream
Instructions
- Cook the chicken breasts using your preferred method (poaching or baking). For poaching, place chicken in a pot, cover with water, bring to a boil, then simmer for 15-20 minutes until cooked through. For baking, bake at 375°F (190°C) for 20-25 minutes.
- Let the cooked chicken cool slightly.
- Heat olive oil in a large skillet over medium heat.
- In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Shred the cooled chicken using forks or a stand mixer.
- Add the shredded chicken to the skillet with the heated olive oil. Sprinkle the spice blend over the chicken and toss to coat evenly.
- Cook for 5-7 minutes, stirring occasionally, until heated through and the spices are fragrant. Set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, until smooth and golden (a roux).
- Gradually whisk in chicken broth, breaking up any lumps. Continue whisking until smooth.
- Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove from heat and stir in sour cream, diced green chilies (with juice), cumin, garlic powder, onion powder, salt, and pepper. Mix well until combined and smooth. Taste and adjust seasonings.
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- Take one tortilla and spread about 1/4 cup of the creamy sauce evenly over the surface.
- Sprinkle about 1/4 cup of shredded Monterey Jack cheese over the sauce.
- Add about 1/3 cup of the shredded chicken on top of the cheese.
- Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat steps 3-6 with the remaining tortillas, sauce, cheese, and chicken, arranging the enchiladas snugly in the baking dish.
- Once all the enchiladas are in the dish, pour the remaining creamy sauce evenly over the top.
- Sprinkle the remaining shredded Monterey Jack cheese over the sauce.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove from oven and let cool for a few minutes before serving.
- Serve hot, garnished with your favorite toppings (cilantro, tomatoes, green onions, sour cream).
- Pairs well with Mexican rice, refried beans, or a salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Notes
- Spice it up: Add cayenne pepper to the sauce or use spicier green chilies.
- Cheese variations: Use Pepper jack, cheddar, or a Mexican cheese blend.
- Vegetarian option: Substitute chicken with black beans, corn, and other vegetables.
- Make ahead: Assemble ahead of time and store in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time.
- Using Rotisserie Chicken: Use a rotisserie chicken to save time.
- Thickening the Sauce: Mix 1 tbsp cornstarch with 2 tbsp cold water and whisk into the sauce while simmering.
- Tortilla Tips: Warm tortillas slightly to prevent cracking.
- Freezing Enchiladas: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes