Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delightful and comforting dish bursting with flavor, combining tender chicken, rich sauce, and melty cheese for a perfect meal.
Ingredients
For the Filling
- 3 cups cooked shredded chicken rotisserie works great
- 1 small onion diced
- 1/2 cup diced green chiles canned or fresh
- 1/4 cup chopped fresh cilantro chopped
- 8-10 pieces flour tortillas medium size
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
- Salt and pepper to taste
For Topping
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
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 until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
Mix Filling
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Assemble
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour remaining white sauce over rolled enchiladas and sprinkle with the remaining cheese.
Bake
- Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
Customize with spices, additional fillings, or toppings as desired. Can be made ahead of time and frozen.