Description
Creamy White Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish, featuring tender shredded chicken, a rich white sauce, and a blend of cheeses wrapped in flour tortillas.
Ingredients
- 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
- ½ cup diced green chiles (canned or fresh)
- ¼ 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)
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes.
- Gradually whisk in chicken broth until smooth. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a large bowl, combine shredded chicken, 1 cup Monterey Jack, ½ cup cheddar, diced green chiles, onion, and cilantro.
- Spoon chicken mixture onto tortillas, roll them up, and place seam-side down in a greased baking dish.
- Pour white sauce over enchiladas and sprinkle remaining cheese on top.
- Bake 20–25 minutes until bubbly and cheese is melted. Serve warm.
Notes
- Use rotisserie chicken for a quick and easy option.
- Add jalapeños for a spicier variation.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American