Description
A delicious and easy recipe for creamy white chicken enchiladas that come together in less than an hour.
Ingredients
- 8-10 medium 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
- 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, cooking for about 1 minute until a smooth paste forms.
- Gradually whisk in the chicken broth and cook until it thickens, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup cheese. Mix well.
- Preheat the oven to 350°F.
- Spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish. Fill each tortilla with 1/3 cup of chicken mixture, then roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the rolled enchiladas, ensuring they’re fully covered.
- Sprinkle remaining Monterey Jack and cheddar cheese on top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and cheese is golden brown. Let it rest for 5 minutes before serving.
Notes
Optional: Use corn tortillas or substitute shredded chicken with ground turkey or beef. Can be made ahead and refrigerated for up to 24 hours before baking.