Instructions:
1. Prepare the Chicken Filling:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add the diced green chilies and mix well. Cook for 2-3 minutes to combine the flavors.
Remove from heat and stir in the shredded Monterey Jack cheese and cilantro (if using). Set aside.
2. Make the White Sauce:
In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
Gradually add the chicken broth, whisking to avoid lumps, and bring the mixture to a simmer. Cook for about 3-5 minutes until it starts to thicken.
Reduce the heat to low and stir in the sour cream and cream cheese. Whisk until the cream cheese melts and the sauce is smooth.
Stir in the shredded cheese, garlic powder (if using), salt, and pepper. Cook for an additional 2-3 minutes until the sauce is thickened and cheesy. Remove from heat.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Lightly warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
Once all the enchiladas are rolled up and in the dish, pour the white sauce evenly over the top, covering all of the tortillas.
Sprinkle with extra shredded cheese (about 1 cup) over the top of the sauce.
4. Bake the Enchiladas:
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.
5. Serve:
Remove the enchiladas from the oven and let them sit for a few minutes before serving.
Garnish with fresh cilantro and serve with lime wedges for extra flavor. These go wonderfully with a side of Mexican rice, black beans, or a simple green salad.
Tips:
Make Ahead: You can assemble the enchiladas and store them in the fridge (covered) for up to 24 hours before baking. Just pop them in the oven when you’re ready to cook.
Add Spice: If you like a little more heat, you can use a can of diced green chilies with jalapeños or add some chopped fresh jalapeños to the chicken filling or sauce.
Variations: You can add corn kernels or sautéed bell peppers to the chicken mixture for added texture and flavor.
For Extra Creaminess: You can add a little extra cream cheese or a splash of heavy cream to the white sauce for an even richer texture.
Enjoy!
These White Chicken Enchiladas are creamy, cheesy, and full of flavor. They’re a fantastic weeknight dinner or a fun dish to serve at your next gathering. Enjoy every bite!
