Description
These creamy white chicken enchiladas are a comforting dish filled with tender chicken and a rich white sauce, perfect for busy weeknights or family gatherings.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken is a time-saver)
- 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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature helps with blending)
- 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 about 1 minute, stirring constantly until it forms a light golden roux.
- Gradually add chicken broth, whisking continuously to prevent lumps. Keep whisking until the sauce thickens and is smooth, roughly 3-4 minutes. Remove from heat and blend in sour cream, cumin, salt, and pepper until well incorporated.
- Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture in a mixing bowl. Mix thoroughly to create a flavorful filling.
- Preheat the oven to 350°F (175°C). Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture in the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.
- Pour the remaining white sauce over the enchiladas, ensuring they are fully covered. Sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Allow it to cool for 5 minutes before serving.
Notes
For a lighter version, swap sour cream for Greek yogurt, or use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican