Creamy White Chicken Enchiladas (Printer-Friendly Version)

Savory shredded chicken rolled in soft tortillas, baked with a rich sour cream and cheese sauce enhanced by mild green chilies.

# Ingredients Needed:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 cup diced yellow onion
03 - 2 cloves garlic, minced
04 - 3 cups cooked shredded chicken (rotisserie or home-cooked)
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Enchiladas

07 - 8 soft flour tortillas (10-inch)
08 - 1 cup shredded Monterey Jack cheese
09 - 1 cup shredded Mexican blend cheese

→ White Sauce

10 - 2 1/2 cups water
11 - 2 chicken bouillon cubes
12 - 3 tablespoons butter
13 - 1/4 cup all-purpose flour
14 - 1 cup sour cream
15 - 4 ounces canned diced green chilies, drained

# Step-by-Step Directions:

01 - Heat oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - In a saucepan, dissolve chicken bouillon cubes in warm water and keep warm.
03 - Heat olive oil in a skillet over medium heat. Cook diced onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
04 - Remove skillet from heat, then stir in shredded chicken, salt, and pepper until well mixed.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook gently for 2–3 minutes until the mixture turns light golden.
06 - Gradually whisk in warm chicken broth, stirring constantly until the sauce thickens and is smooth.
07 - Remove from heat and stir in sour cream, green chilies, and 1/2 cup Monterey Jack cheese until smooth and combined.
08 - Divide chicken mixture evenly among tortillas, sprinkle each with cheese, roll tightly, and place seam side down in prepared baking dish.
09 - Pour white sauce evenly over rolled enchiladas, then sprinkle Mexican blend cheese on top. Bake uncovered for 20–25 minutes, or until bubbly and golden.
10 - Allow to cool for 5 minutes to stabilize the sauce before serving with optional sides like rice or salad.

# Helpful Hints:

01 - Warming tortillas before rolling prevents tearing.
02 - Shredding cheese fresh enhances melt and flavor.
03 - Sauce should cool slightly before pouring to avoid separation.
04 - Freezes well; cool completely before storing in airtight containers.

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