Description
Delightful creamy white chicken enchiladas perfect for family dinners, featuring a rich and velvety sauce.
Ingredients
Scale
- 8–10 medium 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 (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
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until it forms a smooth paste.
- Gradually add chicken broth to the roux, whisking constantly until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 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, ensuring they are completely covered. Sprinkle remaining cheeses over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving.
Notes
For extra flavor, consider adding spices like chili powder or paprika. To save time, use rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg