Description
A comforting dish of creamy white chicken enchiladas filled with tender chicken, green chiles, and melted cheese, perfect for family dinners.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works wonderfully)
- 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 the white sauce)
- 3 tablespoons all-purpose flour (for the roux)
- 2 cups chicken broth (for the white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a large saucepan, melt butter over medium heat, then whisk in flour to create a golden roux.
- Gradually add chicken broth while whisking continuously until the sauce thickens (about 3-4 minutes).
- Remove the sauce from heat and stir in sour cream, cumin, salt, and pepper.
- In a bowl, mix shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Spread a thin layer of white sauce in the baking dish. Fill each tortilla with 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over enchiladas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For added heat, use spicy green chiles or jalapeños. Prepare enchiladas a day ahead and refrigerate before baking.
