Creamy White Chicken Enchiladas
A cozy meal combining creamy comfort with zesty flavor, filled with tender chicken and topped with a luscious white sauce.
Ingredients
For the Enchiladas
- 8-10 pieces flour tortillas (medium size) Use medium size for easy rolling.
- 3 cups cooked shredded chicken Rotisserie works great.
- 2 cups shredded Monterey Jack cheese Divided into two parts.
- 1 cup shredded cheddar cheese Divided into two parts.
- 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 For white sauce.
- 3 tablespoons all-purpose flour For roux.
- 2 cups chicken broth For white sauce.
- 1 cup sour cream At room temperature.
- 1/2 teaspoon cumin (ground)
- to taste Salt and pepper Adjust according to preference.
Instructions
Make the White Sauce
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth while whisking non-stop to prevent lumps, whisking until the sauce reaches a thick, smooth consistency (about 3-4 minutes).
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the Filling
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Assemble Enchiladas
- Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce at the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange them seam-side down in the dish.
Add Sauce and Cheese
- Pour the remaining white sauce evenly over the top, ensuring each enchilada is fully covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese across the surface.
Bake
- Bake uncovered for 25-30 minutes until the sauce is bubbling at the edges and cheese is melted and golden brown.
- Allow to rest for 5 minutes before serving.
Notes
Serve hot with a drizzle of extra white sauce and fresh cilantro. Pair with sides like Mexican rice, black beans, or salad. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.