Description
Creamy White Chicken Enchiladas are filled with juicy chicken, savory spices, and a velvety white sauce, making them a perfect comfort food for family meals or dinner parties.
Ingredients
Scale
- 8–10 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 (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 ground cumin
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute until smooth and light golden.
- Gradually add the chicken broth while whisking constantly. Whisk until thick and smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat the oven to 350°F. Spread a thin layer of creamy white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake uncovered at 350°F for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg