My hubby took one bite, stomped his foot, and said “WOW!!”
This classic White Chicken Enchiladas recipe is a comforting and flavorful dish that’s perfect for any occasion. The tender chicken, creamy white sauce, and gooey cheese make for a truly satisfying meal.
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Ingredients:
For the Enchiladas:
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| Ingredient | Quantity |
|---|---|
| Cooked chicken breast (shredded) | 2 cups |
| Flour tortillas (small) | 8-10 |
| Monterey Jack cheese (shredded) | 2 cups |
| Diced green chilies | ½ cup |
For the White Sauce:
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| Ingredient | Quantity |
|---|---|
| Butter | 3 Tbsp |
| All-purpose flour | 3 Tbsp |
| Chicken broth | 2 cups |
| Sour cream | 1 cup |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Salt and pepper | To taste |
For Topping:
| Ingredient | Quantity |
|---|---|
| Chopped fresh cilantro | As desired |
| Sliced black olives | As desired |
| Diced tomatoes | As desired |
| Sliced jalapeños | As desired |
Instructions:
- Prepare the chicken: Cook the chicken breast until fully cooked and tender. Shred into small pieces.
- Make the white sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Slowly pour in chicken broth, whisking continuously. Bring to a simmer, stirring occasionally, until thickened. Reduce heat and stir in sour cream, garlic powder, onion powder, salt, and pepper.
- Assemble the enchiladas: Preheat oven to 375°F. Fill each tortilla with chicken, green chilies, and cheese. Roll and place seam-side down in a greased baking dish. Pour white sauce over tortillas and sprinkle with remaining cheese.
- Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with cilantro, black olives, tomatoes, and jalapeños. Serve warm.
