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Creamy White Chicken Enchiladas with Green Chile Sauce

Close-up of Creamy White Chicken Enchiladas smothered in melted, bubbly cheese and green chile sauce.
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Make rich, creamy white sauce chicken enchiladas featuring the bright flavor of green chile sauce. This recipe yields a satisfying Southwestern dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 12 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (10 ounce) can green enchilada sauce (mild or medium)
  • 1 cup shredded Pepper Jack cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, chicken broth, heavy cream, and sour cream into the skillet. Heat gently, stirring constantly, until the mixture begins to simmer. Do not boil.
  4. Remove the skillet from the heat. Stir in 1/2 cup of the Monterey Jack cheese, the Parmesan cheese, cumin, and oregano. Season with salt and pepper. This is your white sauce.
  5. Stir the shredded chicken into the white sauce until fully coated.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Pour about 1/4 cup of the canned green enchilada sauce into the bottom of the prepared baking dish and spread evenly.
  8. Dip each tortilla briefly into the remaining green enchilada sauce, then fill the center with about 1/4 cup of the chicken and white sauce mixture. Roll up tightly and place seam-side down in the baking dish. Repeat until all tortillas are used.
  9. Pour the remaining white sauce evenly over the rolled enchiladas.
  10. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the Pepper Jack cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.

Notes

  • For a smoother white sauce, blend the sauce mixture before adding the shredded chicken.
  • If you prefer a spicier dish, use hot green enchilada sauce or add a dash of cayenne pepper to the white sauce.
  • Serve with toppings like fresh cilantro, sliced avocado, or extra sour cream.

Nutrition

Find it online: https://kitchnkudos.com/creamy-white-chicken-enchiladas-green-chile-sauce/