Creamy White Chicken Enchiladas
Delight in these creamy white chicken enchiladas filled with shredded chicken, cheese, and a velvety white sauce, perfect for busy weeknights.
Ingredients
For the filling
- 3 cups cooked shredded chicken Rotisserie chicken works great
- 1 small onion, diced
- 1/2 cup diced green chiles Canned or fresh
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese Divided
- 1 cup shredded cheddar cheese Divided
- 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
- to taste salt and pepper
Instructions
Preparation
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly until it turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat your oven to 350°F.
Assembly
- 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 evenly over rolled enchiladas, covering them entirely, and sprinkle remaining Monterey Jack and cheddar cheese on top.
Baking
- Bake uncovered at 350°F for 25-30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Serve hot and consider garnishing with fresh cilantro and sliced jalapeños. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.