Jasper’s Creamy White Chicken Enchiladas
Tender chicken wrapped in soft tortillas, smothered in a rich, creamy green chile sauce with a hint of jalapeño heat, then baked until bubbly and golden. The ultimate cozy dinner that always hits the spot!
Jasper’s Creamy White Chicken Enchiladas
Ingredients for 4-6 Servings
Total Time
Method
- Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt the butter, then add the onion and garlic, cooking until softened and fragrant. Stir in the flour to create a roux, cooking for about 1 minute. Slowly whisk in the chicken broth until smooth and slightly thickened, then stir in the sour cream, diced green chiles, and jalapeños. Season lightly with salt and pepper. This creamy sauce will be the flavorful base of the dish.
- Spread a thin layer of sauce across the bottom of a greased 9×13-inch baking dish. To assemble, lay out a tortilla, fill with a scoop of shredded chicken and a sprinkle of cheese, then roll it up tightly and place seam-side down in the dish. Repeat until all tortillas are filled. Pour the remaining sauce evenly over the enchiladas, making sure they’re fully covered, then top generously with the rest of the cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 2–3 minutes at the end. Garnish with fresh cilantro, sliced jalapeños, or a dollop of sour cream. Serve hot.
Goes Great with
