Easy Cheesy White Chicken Enchiladas
Rich, hearty, easy cheesy white chicken enchiladas that ANYONE can master and fit everyone's tastes! You'll be rolling out and cranking up the Taco Tuesdays with this EASY and delicious dish! Have your entire family BEGGING for more!
Servings: 12 servings
- 2 Cups chicken shredded (about 2 breasts)
- 3 Cups Pepper Jack Cheese shredded
- 8 flour tortillas
- 5 tbs butter divided
- 3 tbs all purpose flour
- 1 clove garlic minced
- 4 cups chicken stock
- 1 cup sour cream
- 1 cup Fontina cheese shredded
- 15 oz Rotel tomatoes and green chilis
- 4 oz green chilis
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- salt and pepper to taste
- Cilantro garnish
Preheat the oven to 325. Prepare a 9x13 baking dish with cooking spray and set aside.
Shred the chicken with two forks. Remove and discard any skin and bones.
Mix the shredded chicken with 2 cups of pepper jack cheese. Place a handful of the mixture into each tortilla and roll the tortilla up and place seem side down in the prepared baking dish.
In a large sauce pan, melt 2 tbs of butter and garlic. Cook until the garlic is fragrant - about a minute. Remove these from the pan and put in the remaining 3 tbs of butter and add the flour. mix well and cook the mixture over medium heat for 1-2 minutes to allow the flour to cook (this removes the flour taste). Add the garlic back into the mix.
Using a whisk to whisk the butter/flour mixture, slowly add the chicken stock. It will seem that the flour mix is growing when you add the chicken water - just keep whisking - whisk very fast so as to remove any lumps that may want to form. Whisk until smooth and continue to cook this mixture over medium heat until it forms a bubbly sauce. You will note that it is somewhat thicker than when you started.
Stir in the sour cream and the fontina cheese. When well mixed, add the Ro-tell tomatoes and the can of green chilis. Add garlic powder, onion powder and cumin. Mix well and allow to heat until starting to bubble. Taste. Add salt and pepper to taste.
Pour this sauce over the top of the enchiladas. Make sure the sauce goes down between the enchiladas. Do not over fill. Top with the remaining 1-2 Cups of pepper jack cheese.
Place a baking sheet below the baking dish in the oven to catch drips. Bake in the oven for 25-30 minutes until bubbly throughout. Cilantro as a garnish at the table. (it gets wilty if you put it on as it comes out of the oven)
PRO TIP: If you have left over cheese sauce, save it to pour over scrambled eggs for breakfast! YUM!
- You can use the preshredded cheese from the store if you like - it will work - but I feel that you get better flavor from the cheese you shred yourself. It might just be me - but that is what I think. They do something to the cheese that is preshredded to keep it from sticking to itself in the bag - not sure what - and I think that affects the taste. You be the judge - you know what your time involves.
- You can use the smaller size tortilla wraps if you prefer. Just fill your casserole dish. No problem.
- Use any shredded chicken cut that you prefer.
- Add more or less cumin based on your tastes for that flavor. This dish has plenty of flavor even if you add no cumin.
- The flour tortillas will puff as you cook them, so do not overfill the baking dish with the cheese sauce.
Calories: 356kcal | Carbohydrates: 18g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 591mg | Potassium: 271mg | Fiber: 1g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 5mg | Calcium: 334mg | Iron: 2mg