Creamy White Chicken Enchiladas
A comforting dish perfect for weeknight dinners, featuring soft tortillas filled with flavorful shredded chicken and smothered in a velvety white sauce.
Ingredients
For the enchiladas
- 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)
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)
- Salt and pepper (to taste)
Instructions
Preparation
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
- Whisk until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until well combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Mix thoroughly to create a well-distributed filling.
Assembly
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over rolled enchiladas.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Baking
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
These enchiladas can be served family-style. Store leftovers in an airtight container for up to 3 days. You can also freeze them before baking for up to three months.