Creamy White Chicken Enchiladas
These creamy white chicken enchiladas are a comforting and versatile dish made with tender shredded chicken and a silky white sauce, perfect for both weeknight dinners and special occasions.
Ingredients
For the enchiladas
- 8-10 medium medium 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 (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- to taste Salt and pepper
Instructions
Preparation
- Melt the butter in a large saucepan over medium heat.
- Add the flour, whisking continuously for about one minute until it forms a smooth, light golden roux.
- Gradually pour in the chicken broth, whisking to create a lump-free sauce. Continue whisking until the mixture thickens and is smooth, roughly 3-4 minutes.
- Remove from heat and mix in the sour cream, cumin, salt, and pepper until well-blended.
Filling the tortillas
- In a separate mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix until evenly distributed.
- Preheat your oven to 350°F.
- Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish.
- Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining white sauce over the rolled enchiladas, ensuring they've got a nice coating. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
Baking
- Bake uncovered for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Let rest for about 5 minutes before serving.
Notes
These enchiladas are great with a side of Mexican rice, black beans, or a fresh salad. You can customize the filling with vegetables or different proteins. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.