Description
Make these incredibly easy and creamy white chicken enchiladas for a fast weeknight meal. The rich white sauce, featuring Monterey Jack cheese and green chiles, makes this dish a family favorite. You can have this comfort food ready in under 35 minutes.
Ingredients
Scale
- 1 pound cooked, shredded chicken
- 10 flour tortillas (8-inch)
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 (4 ounce) can chopped green chiles, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cooked chicken (reserved for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the sauce from the heat. Stir in the green chiles, salt, pepper, and 1 1/2 cups of the Monterey Jack cheese until the cheese melts and the sauce is smooth.
- Take one tortilla and spread about 1/4 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
- Pour the white sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, or until bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Top with reserved chicken if desired.
Notes
- You can use leftover rotisserie chicken to save prep time.
- If you prefer a tangier sauce, substitute 1/2 cup of the milk with sour cream, added after removing the sauce from the heat.
- Warm the tortillas slightly in the microwave before rolling to prevent tearing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg