Description
Delicious and comforting creamy white chicken enchiladas made with shredded chicken, a luscious white sauce, and melted cheese.
Ingredients
- 8-10 medium flour tortillas
- 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
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour until a smooth paste forms, cooking for about one minute.
- Gradually add chicken broth while whisking constantly, cooking until the sauce thickens (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, chopped cilantro, and 1 cup of cheese.
- Spread a thin layer of white sauce in the bottom of the baking dish.
- Place about 1/3 cup of the chicken mixture in each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbly and cheese is golden brown.
- Allow to rest for 5 minutes before serving.
Notes
For added depth of flavor, consider toasting the flour before adding chicken broth.
