Description
Indulgent creamy white chicken enchiladas packed with flavor, perfect for family dinners and gatherings.
Ingredients
Scale
- 8–10 medium-sized 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
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large saucepan, melt butter over medium heat, then whisk in flour and cook for about a minute to create a roux.
- Gradually add chicken broth to the roux, whisk continuously until the sauce thickens (3-4 minutes). Stir in sour cream, cumin, salt, and pepper until well mixed.
- In a large bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Preheat the oven to 350°F (175°C). Spread a thin layer of the white sauce in a greased 9×13 baking dish.
- Fill each tortilla with 1/3 cup of the chicken mixture, roll tightly and arrange seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
Serve with fresh cilantro, sour cream, or guacamole. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, cheesy, Mexican food, comfort food