Description
Warm, comforting Creamy White Chicken Enchiladas featuring tender tortillas, savory shredded chicken, and a luscious white sauce for a delightful meal.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and takes on a light golden color.
- Gradually add the chicken broth to the roux, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper, mixing until combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat your oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas and sprinkle the remaining cheeses on top.
- Bake uncovered at 350°F for 25-30 minutes, until the sauce is bubbling and the cheese is melted. Allow to rest for 5 minutes before serving.
Notes
Feel free to add diced jalapeños for a spicy kick or substitute Greek yogurt for sour cream if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican