Description
These Creamy White Chicken Enchiladas are a comforting dish filled with tender chicken and smothered in a rich, creamy sauce, perfect for any night of the week.
Ingredients
Scale
- 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.
- Add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture in a mixing bowl. Mix thoroughly.
- Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour remaining white sauce over the rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining cheeses on top.
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is melted.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Make-ahead option: Assemble these enchiladas in advance and refrigerate for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg