Description
Creamy white chicken enchiladas are a comforting dish featuring tender chicken in a rich, creamy sauce, wrapped in warm tortillas.
Ingredients
- 8-10 medium-sized 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 (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 ground cumin
- Salt and pepper to taste
Instructions
- Make the white sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until you have a light golden roux. Gradually incorporate the chicken broth, whisking to prevent lumps. Keep whisking until the sauce thickens, about 3-4 minutes.
- Add the good stuff: Remove from heat, and stir in sour cream, cumin, salt, and pepper until fully combined.
- Combine the filling: In a mixing bowl, mix together the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture until well combined.
- Prepare for baking: Spread a thin layer of the white sauce across the bottom of a greased 9×13 baking dish.
- Assemble the enchiladas: Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll it up tightly and place seam-side down in the prepared dish.
- Add final touches: Pour the remaining white sauce over the rolled enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that irresistible golden finish.
- Bake: Bake uncovered at 350°F for 25-30 minutes. Look for bubbling sauce around the edges and melted, golden cheese. Once ready, remove from the oven and let the dish sit for 5 minutes before serving.
Notes
Using fresh ingredients enhances flavor. Experiment with cheeses for variety.