Description
Easy and creamy white chicken enchiladas that are perfect for a comforting meal.
Ingredients
- 8-10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie recommended)
- 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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 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 about a minute until it forms a smooth paste.
- Gradually add chicken broth, whisking until the sauce thickens, about 3-4 minutes.
- Remove from heat and mix in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat the oven to 350°F.
- Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and sprinkle with the rest of the cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
Make sure to use room temperature sour cream to avoid lumps in the sauce. Letting the enchiladas rest after baking will help the sauce set.