Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delightful twist on a classic Mexican favorite, featuring a rich, velvety sauce and a savory filling, perfect for any family dinner or gathering.
Ingredients
Tortillas and Filling
- 8-10 medium-sized flour tortillas Use corn tortillas for a traditional version.
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 2 cups shredded Monterey Jack cheese Divided into two portions.
- 1 cup shredded cheddar cheese Divided into two portions.
- 1/2 cup diced green chiles Canned or fresh.
- 1/4 cup chopped fresh cilantro For added flavor.
- 1 small onion Diced.
White Sauce
- 3 tablespoons butter For the white sauce.
- 3 tablespoons all-purpose flour For roux.
- 2 cups chicken broth For white sauce.
- 1 cup sour cream Room temperature preferred.
- 1/2 teaspoon ground cumin For flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Melt butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth paste that turns light golden.
- Gradually add the chicken broth while whisking continuously to prevent lumps. Keep whisking until the sauce thickens and is smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Assembly
- Preheat your oven to 350°F. Spread a thin layer of the white sauce in a greased 9x13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas and sprinkle the remaining cheese on top.
Baking
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Let it rest for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Consider freezing unbaked enchiladas for up to 2 months. Bake directly from frozen, adding extra time if needed.