Creamy White Chicken Enchiladas
Deliciously comforting creamy white chicken enchiladas, featuring a velvety sauce and hearty filling, perfect for any family gathering or weeknight dinner.
Ingredients
For the Filling
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 1 small onion Diced.
- 1/2 cup diced green chiles Canned or fresh.
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese Divided.
- 1 cup shredded cheddar cheese Divided.
For the Sauce
- 3 tablespoons butter For the white sauce.
- 3 tablespoons all-purpose flour For roux.
- 2 cups chicken broth For white sauce.
- 1 cup sour cream Room temperature.
- 1/2 teaspoon cumin Ground.
- Salt and pepper To taste.
Other
- 8-10 medium-sized flour tortillas
Instructions
Preparation
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute to form a smooth paste.
- Gradually add chicken broth while whisking continuously until the sauce thickens and is smooth, around 3-4 minutes.
- Remove from heat and mix in sour cream, cumin, salt, and pepper until fully combined.
Filling Preparation
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
Assembly & Baking
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the white sauce in the bottom of a greased 9x13 baking dish.
- Place approximately 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and sprinkle with the leftover Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze them for up to 2 months. Thaw overnight before reheating.