Creamy White Chicken Enchiladas
A comforting dish that combines tender chicken, creamy sauce, and lots of cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 8-10 pieces 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)
For the White Sauce
- 3 tablespoons butter
- 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
Preparation
- 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.
- Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
Filling and Assembly
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
Baking
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes, until sauce is bubbling and cheese is melted.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Serve these enchiladas with rice, beans, or a fresh salad. Add extra sour cream or cilantro for added flavor. For storage, let leftovers cool completely before refrigerating for up to 3-4 days or freeze before baking for up to 3 months.