Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are a comforting dish featuring tender chicken, gooey cheese, and a creamy sauce wrapped in soft tortillas, perfect for family gatherings or cozy dinners.
Ingredients
For the 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)
- 0.5 teaspoon cumin (ground)
- to taste Salt and pepper
For the Filling
- 3 cups cooked shredded chicken (rotisserie works great)
- 8-10 pieces flour tortillas (medium size)
- 0.5 cup diced green chiles (canned or fresh)
- 0.25 cup chopped fresh cilantro
- 1 small onion (diced)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
Instructions
Prepare the Sauce
- 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. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the Filling
- 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.
Assemble the Enchiladas
- Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9x13 baking dish.
- Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Bake
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.
Notes
These enchiladas can be assembled a day ahead and stored in the refrigerator. They also freeze well for up to three months.