Description
Deliciously creamy enchiladas filled with tender chicken, melty cheese, and a rich white sauce, perfect for gatherings or a weeknight dinner.
Ingredients
- 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
- Prepare the White Sauce: In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour, cooking for about 1 minute while stirring constantly until the mixture forms a smooth paste and turns light golden.
- Thicken the Sauce: Gradually add 2 cups of chicken broth to the roux while whisking constantly to prevent lumps. Continue whisking for about 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat and stir in 1 cup of room-temperature sour cream, cumin, and salt and pepper until well combined.
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the Monterey Jack and cheddar cheese mixture. Thoroughly mix to ensure that each bite is full of flavor.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with cooking spray or butter. Spread a thin layer of white sauce at the bottom.
- Assemble the Enchiladas: Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Add White Sauce and Cheese: Pour the remaining white sauce evenly over the enchiladas, making sure to cover them completely. Finish by sprinkling the remaining Monterey Jack and cheddar cheese on top.
- Bake Until Golden: Bake uncovered at 350°F for approximately 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown.
- Serve hot, garnished with fresh cilantro and sour cream on top.
Notes
Use rotisserie chicken for a quick and flavorful filling. Assemble the enchiladas a day ahead and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican