Description
These creamy White Chicken (or Cauliflower) Enchiladas are a comforting and flavorful twist on a Tex-Mex classic. Perfect for weeknight dinners or family gatherings, they offer a cheesy, saucy, satisfying experience in every bite.
Ingredients
Scale
- 3 cups cooked chicken or cauliflower, shredded or chopped
- 8 large flour tortillas
- 8 oz cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 2 cloves garlic, minced
- 1 (4 oz) can green chiles, diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh cilantro or green onions, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, combine chicken or cauliflower, cream cheese, half the shredded cheese, garlic, and green chiles. Season with salt and pepper.
- Spoon a thin layer of white sauce onto the bottom of the baking dish.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the dish.
- In a skillet, melt butter, whisk in flour, and cook 1 minute. Slowly add broth, whisking constantly, and simmer until thickened. Stir in sour cream and remaining green chiles.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden. Let rest 10 minutes before serving.
- Garnish with cilantro or green onions and enjoy warm.
Notes
- Toast tortillas slightly before rolling to prevent sogginess.
- Use freshly grated cheese for better melt and texture.
- Resting after baking helps the dish set and slice neatly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
Keywords: white enchiladas, creamy chicken enchiladas, cauliflower enchiladas, tex mex comfort food