Creamy White Chicken Enchiladas
Delicious and comforting creamy white chicken enchiladas perfect for quick weeknight dinners or gatherings.
Ingredients
For the enchiladas
- 8-10 medium-sized flour tortillas
- 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)
For the white sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- to taste Salt and pepper
Instructions
Prepare the white sauce
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly until it turns a light golden color, creating a smooth roux.
- Gradually add the chicken broth while continuously whisking to avoid lumps.
- Keep whisking until the sauce thickens and becomes creamy, roughly 3-4 minutes.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
Prepare the filling
- In a separate bowl, mix the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese together to create a flavorful filling.
Assemble and bake
- Preheat your oven to 350°F.
- Spread a thin layer of white sauce on the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll it tightly, and arrange them seam-side down in your prepared dish.
- Pour the remaining white sauce evenly over the enchiladas, ensuring they’re completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese on top.
- Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown.
- Allow to rest for 5 minutes before serving.
Notes
Top with additional sour cream and fresh cilantro for presentation. Pair with Mexican-style rice or salad. Store leftovers in an airtight container for 3-4 days, or freeze before baking for up to 3 months.