Description
Creamy White Chicken Enchiladas bring rich sauce and tender chicken to a quick, family-friendly dinner with simple ingredients.
Ingredients
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for 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
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3–4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling.
- Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish.
- Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is golden brown. Remove and let rest for 5 minutes before serving.
Notes
For best results, warm tortillas before filling so they roll without cracking. Keep the sauce warm, but not boiling. Use freshly grated cheese for best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican