Description
These creamy white chicken enchiladas are a comforting, crowd-pleasing meal filled with tender shredded chicken, tangy white sauce, and melted cheese.
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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make the white sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until smooth and light golden.
- Gradually add chicken broth while whisking to prevent lumps. Continue whisking until sauce thickens, about 3–4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Prepare the filling by mixing shredded chicken, onion, green chiles, cilantro, and 1 cup of the cheese in a bowl.
- Assemble the enchiladas: Spread a layer of white sauce in the baking dish. Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas, then sprinkle with remaining cheese.
- Bake uncovered for 25–30 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for quicker prep. Store leftovers in an airtight container; reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 530
- Sugar: 3g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg