Description
Creamy White Chicken Enchiladas are a heartwarming blend of tenderness and zest, enveloped in a velvety white sauce, perfect for weeknight dinners and casual get-togethers.
Ingredients
Scale
- 8–10 medium 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 the white sauce)
- 3 tablespoons all-purpose flour (for the roux)
- 2 cups chicken broth (for the white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the white sauce by melting butter in a large saucepan over medium heat. Whisk in the flour and cook for about a minute until it’s a smooth paste.
- Gradually add chicken broth while whisking constantly to prevent lumps, stirring until smooth and thickened (about 3-4 minutes). Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and one cup of combined cheeses.
- Preheat the oven to 350°F (175°C).
- Spread a thin layer of white sauce in a greased 9×13 baking dish. Fill each tortilla with about 1/3 cup chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and top with remaining cheeses. Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.
Notes
Prep the white sauce and filling ahead of time and keep them separate until baking. For a vegetarian option, replace chicken with beans or sautéed vegetables.
- 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: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: enchiladas, chicken, creamy, Mexican, comfort food, family recipe