White Chicken Enchiladas
White chicken enchiladas slightly adapted from mommas kitchen 8 flour tortillas 2 cups cooked shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 4 oz can diced green chilies
White chicken enchiladas slightly adapted from mommas kitchen 8 flour tortillas 2 cups cooked shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 4 oz can diced green chilies
- Carbohydrate 147.610809142275 g
- Cholesterol 22.6511718893839 mg
- Fat 30.6795919865249 g
- Fiber 8.63546850593897 g
- Protein 25.2404812829519 g
- Saturated Fat 10.4678427785061 g
- Serving Size 1 1 Serving (616g)
- Sodium 3073.82558241575 mg
- Sugar 138.975340636336 g
- Trans Fat 2.39784769645316 g
- Calories 975 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
- In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
- Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Swapping flour tortillas for corn changes the structural integrity of the dish completely, as delicate corn wrappers tend to disintegrate under a heavy dairy-based sauce unless previously fried in oil. Developing a stable cream sauce begins with a proper blond roux, which requires cooking butter and flour over medium heat for precisely one minute to eliminate the raw starch flavor before whisking in the chicken broth. Whisking continuously prevents lumps from forming as the starch granules swell and thicken the liquid. Incorporating sour cream and diced green chilies off the heat is critical because high direct heat will cause the dairy proteins to curdle and break the emulsion. Rolling the shredded chicken and half the cheese tightly inside each tortilla and placing them seam-side down in a 9x13-inch baking dish ensures the contents remain secure during thermal expansion in the oven. Preheating the oven to 350 degrees provides the moderate thermal energy needed to heat the interior through without scorching the exterior dairy. Baking for twenty to twenty-five minutes allows the internal temperature to rise sufficiently before the final application of intense direct heat. Operating the broiler for the final few minutes promotes Maillard browning on the remaining Monterey Jack cheese, but requires constant visual monitoring since dairy sugars and fats transition from golden to burnt very rapidly. Monterey Jack functions exceptionally well here due to its high moisture content and superior melting properties, yielding a smooth blanket over the baked rolls. Utilizing freshly shredded cheese rather than pre-bagged varieties eliminates the anti-caking cellulose coating that otherwise inhibits a uniform melt and smooth texture across the top of the casserole.
