Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a comforting dish made with tender chicken, gooey cheese, and a rich white sauce wrapped in soft tortillas.
Ingredients
For the Filling
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 1 small onion, diced
- 1/2 cup diced green chiles Canned or fresh.
- 1/4 cup chopped fresh cilantro Chopped.
- 2 cups shredded Monterey Jack cheese Divided.
- 1 cup shredded cheddar cheese Divided.
For the White Sauce
- 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.
- to taste Salt and pepper
Other Ingredients
- 8-10 pieces flour tortillas Medium size.
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 perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling.
Assembly
- 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 chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Baking
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the enchiladas before baking. Cover with foil and store in the freezer. Increase the baking time by about 15 minutes when baking from frozen.