Creamy White Chicken Enchiladas are a quick and easy dinner smothered with a delicious sour cream sauce. Perfect for a family dinner that you can prepare in under 30 minutes.
Prep Time: 20minutes
Cook Time: 20minutes
1 ½cupscooked chicken( shredded)
salt and pepepr
8ouncespepper jack cheese
FILLING: In a large skillet, sauté onion and peppers in olive oil until the onion is translucent, 5-7 minutes. Add cooked shredded chicken, ½ cup chicken broth and ½ cup cream. Salt and pepper to taste. Stir and cook for a few minutes until the liquid has been absorbed. Set aside.
SAUCE: In a separate skillet, melt the butter over medium high heat. Add flour and whisk constantly for about 1 minute until smooth. Gently pour in chicken broth, stirring constantly until smooth and thickened, 1-2 minutes. Add cream and ½ of the cheese. Stir in sour cream.
Warm tortillas in microwave for 10 seconds until warm. Place chicken mixture on the tortilla, add a little cheese and roll up. Place in glass baking dish seam side down. Pour sauce over the top and sprinkle with more cheese if desired.
Bake for 20 minutes at 350º or until slightly browned and bubbly.
Barbara's Notes + Tips
Use either corn or flour tortillas. You can substitute the pepper jack cheese for monterey jack cheese.
Cilantro chopped and sprinkled on top of the enchiladas as they come out of the oven make a delicious addition to the sauce.
Black beans can be added into the chicken mixture for additional protein.
Pulled pork or ground turkey can be used in place of chicken.
A can of diced green chiles can be used if you don't have fresh jalapenos or a serrano on hand.