Description
Creamy White Chicken Enchiladas made with tender shredded chicken, avocado, and Monterey Jack cheese wrapped in soft tortillas and topped with a rich salsa verde sour cream sauce for a comforting Tex-Mex dinner.
Ingredients
1 tablespoon butter
1 Serrano pepper, minced (seeds removed)
2 garlic cloves, minced
1 tablespoon flour
1 cup chicken stock
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped cilantro
1 cup salsa verde
1/2 cup sour cream
3 cups cooked and shredded chicken
8 oz Monterey Jack cheese, shredded and divided
1 small yellow onion, diced
3 avocados, peeled and chopped
8–10 flour or corn tortillas
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a medium saucepan over medium-high heat, melt butter. Add serrano pepper and garlic and sauté for 1 minute.
- Stir in flour and cook for 2 minutes, stirring constantly to form a roux.
- Slowly whisk in chicken stock, cumin, salt, and pepper. Bring to a low boil.
- Whisk in sour cream, salsa verde, and cilantro. Remove from heat and spread 3/4 cup of sauce on the bottom of the baking dish.
- Fill each tortilla with shredded chicken, cheese, diced onion, and chopped avocado.
- Roll tortillas tightly and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
Adjust heat by keeping or removing serrano seeds.
Rotisserie chicken works well for convenience.
Substitute Greek yogurt for sour cream for a lighter option.
Warm corn tortillas before rolling to prevent cracking.
Store refrigerated for up to 5 days or freeze unbaked for up to 3 months.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
