Description
Lazy Creamy White Chicken Enchiladas provide a satisfying, comforting weeknight meal featuring tender shredded chicken tucked inside soft flour tortillas. Covered in a rich, velvety sauce made from a classic roux, sour cream, and mild green chiles, this Tex-Mex dish delivers bold, restaurant-style flavors with minimal effort. It is the perfect efficient solution for feeding a crowd during busy evenings, ensuring every bite remains moist and flavorful.
Ingredients
3 cups cooked shredded chicken
8–10 soft flour tortillas
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chiles
2 cups shredded Monterey Jack cheese
Instructions
Preheat your oven to 375°F.
Melt butter in a medium saucepan over medium heat.
Whisk in flour to create a blonde roux.
Slowly whisk in chicken broth and simmer until thickened.
Remove from heat and stir in sour cream and green chiles.
Scoop shredded chicken onto each tortilla, roll tightly, and place seam-side down in a greased casserole dish.
Pour the creamy sauce evenly over the tortillas.
Top with shredded cheese.
Bake for 20 minutes until bubbling and lightly golden.
Notes
Use rotisserie chicken for extra convenience. Ensure the sauce is completely smooth before pouring over the enchiladas. Keep tortillas warm to prevent cracking when rolling.
- Prep Time: 15
- Cook Time: 20
- Category: Trending
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1-2 enchiladas
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
