Creamy White Chicken Enchiladas
These creamy enchiladas combine tender chicken, green chiles, and a rich white sauce for a comforting and indulgent dish.
Ingredients
For the filling
- 3 cups cooked shredded chicken Tender and flavorful.
- ½ cup diced green chiles Adds mild heat and freshness.
- ¼ cup chopped fresh cilantro For brightness.
- 1 small onion, diced For depth of flavor.
- 1 cup shredded cheddar cheese, divided For rich flavor.
- 2 cups shredded Monterey Jack cheese, divided For creaminess.
For the sauce
- 3 tablespoons butter For a luscious base.
- 3 tablespoons all-purpose flour To thicken the sauce.
- 2 cups chicken broth For moisture.
- 1 cup sour cream For creaminess.
- ½ teaspoon cumin To enhance flavor.
- to taste Salt and pepper To season.
For assembly
- 8-10 pieces flour tortillas Soft and pliable.
Instructions
Prepare the sauce
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour until it forms a smooth paste and develops a light golden color.
- Gradually pour in the chicken broth while whisking continually to avoid lumps.
- Continue whisking until the sauce thickens and achieves a smooth consistency.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
Prepare the filling
- In a separate mixing bowl, combine the cooked shredded chicken, diced onion, green chiles, cilantro, and one cup of shredded cheese.
- Mix everything thoroughly to distribute flavors evenly.
Assemble the enchiladas
- Preheat the oven to 350°F (175°C).
- Spread a thin layer of the white sauce in the bottom of a greased 9x13 baking dish.
- On each tortilla, place about ⅓ cup of the chicken mixture down the center.
- Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish.
- Repeat until all tortillas are filled.
Bake the enchiladas
- Pour the remaining white sauce evenly over the rolled enchiladas.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered until the sauce is bubbling and the cheese is melted and golden brown.
- Let the dish rest for a few minutes before serving.
Notes
Use fresh tortillas to avoid tearing, and adjust the seasoning to your taste. Let the enchiladas rest after baking for optimal serving.