Description
Deliciously creamy white chicken enchiladas filled with shredded chicken and topped with a rich cheese blend.
Ingredients
- 8-10 medium size flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 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 (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Begin by melting butter in a large saucepan over medium heat.
- Whisk in flour and continue cooking for about one minute, stirring constantly to create a smooth paste.
- Gradually add the chicken broth while continuously whisking to avoid lumps. Cook until the sauce thickens, around 3-4 minutes.
- Remove from heat, and mix in sour cream, cumin, salt, and pepper until fully combined.
- In a mixing bowl, thoroughly combine the shredded chicken, diced onion, green chiles, cilantro, and one cup of the cheese mixture.
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Spread a thin layer of white sauce in the dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll tightly. Arrange them seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas, covering them completely.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered for 25-30 minutes, until the sauce bubbles at the edges and the cheese turns golden brown.
- Allow to rest for 5 minutes before serving to let the sauce set.
Notes
Customize fillings based on available ingredients and add spices to enhance flavor.
