Creamy White Chicken Enchiladas

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the chicken breasts with the adobo seasoning, paprika, black pepper, onion powder, garlic powder, and salt.
3. Heat the olive oil in a large skillet over medium heat and cook the chicken for 6–7 minutes per side, or until fully cooked. Let rest for 5 minutes before shredding or dicing.
4. In a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
5. Whisk in the flour and cook for 1 minute to form a roux.
6. Slowly whisk in the chicken broth, followed by the heavy cream, stirring until smooth.
7. Stir in the green chiles, parsley, cumin, and black pepper. Simmer for 3–5 minutes until slightly thickened.
8. Remove the sauce from the heat and stir in the Monterey Jack and Cheddar cheeses until melted and creamy.
9. Spread about ½ cup of the white sauce into the bottom of the prepared baking dish.
10. Fill each tortilla with shredded chicken and a small handful of cheese. Roll tightly and place seam-side down in the baking dish.
11. Pour the remaining white sauce evenly over the enchiladas.
12. Sprinkle the remaining Monterey Jack and Cheddar cheeses over the top.
13. Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
14. Let the enchiladas rest for 5 minutes before serving.
15. Garnish with chopped parsley, green onions, cilantro, diced tomatoes, sour cream, or jalapeños if desired.

Variations

• Use shredded rotisserie chicken for an easy time-saving shortcut.
• Add sautéed spinach, mushrooms, or roasted green chiles to the filling for extra flavor.
• Swap Monterey Jack for Pepper Jack to add a little heat.
• Mix cooked bacon into the chicken filling for an extra savory twist.

Tips

• Shred the chicken while it’s still warm for the most tender texture.
• Warm the tortillas before rolling to prevent cracking.
• Let the enchiladas rest for 5–10 minutes after baking so the sauce thickens slightly before serving.
• Serve with Mexican rice, refried beans, or a crisp green salad for a complete restaurant-style meal.