Description
Creamy White Chicken Enchiladas are a simple yet delicious meal, packed with flavor and perfect for busy weeknights or special occasions.
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
- 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.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix thoroughly.
- Preheat oven to 350°F. Spread a thin layer of white sauce in a greased 9×13 baking dish. Place about 1/3 cup chicken mixture in each tortilla, roll tightly, and arrange seam-side down.
- Pour remaining white sauce over rolled enchiladas and sprinkle with remaining cheeses.
- Bake uncovered at 350°F for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
For extra flavor, consider adding spices like chili powder or paprika to the filling. For a vegetarian version, substitute chicken with sautéed vegetables and use vegetable broth.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican