Description
Delicious creamy white chicken enchiladas featuring a rich white sauce, tender chicken, and melted cheese rolled in soft tortillas.
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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- 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’s a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until fully incorporated.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour remaining white sauce over rolled enchiladas and sprinkle remaining cheese on top.
- Bake uncovered at 350°F for 25-30 minutes until sauce bubbles around the edges and cheese melts to a golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
For extra flavor, consider sautéing the diced onion in the butter before making the roux. These enchiladas can be assembled ahead of time and refrigerated until ready to bake.
