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Creamy White Chicken Enchiladas

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A simple, creamy baked chicken enchilada dish that is easy to make and feeds a family.

Ingredients

Scale
  • 8–10 flour tortillas (medium size)
  • 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)
  • 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

  1. 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.
  2. 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 combined.
  3. 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.
  4. Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
  5. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  6. Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
  7. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown.
  8. Remove from oven and let rest for 5 minutes before serving.

Notes

Serve with extra chopped cilantro, sour cream, or diced avocado. Pairs well with a light salad or dessert.

Nutrition

Find it online: https://voxrecipes.com/creamy-white-chicken-enchiladas/