Creamy White Chicken Enchiladas
These creamy enchiladas are filled with shredded chicken, cheese, and green chiles, all wrapped in tortillas and topped with a velvety white sauce, making for the ultimate comfort food.
Ingredients
For the enchiladas
- 8-10 pieces flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- ½ cup diced green chiles (canned or fresh)
- ¼ cup chopped fresh cilantro
- 1 small onion (diced)
For the white sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour for roux
- 2 cups chicken broth for white sauce
- 1 cup sour cream room temperature
- ½ teaspoon cumin ground
- Salt and pepper to taste
Instructions
Making the White Sauce
- Begin by melting the butter in a large saucepan over medium heat.
- Add the flour and whisk constantly for about a minute until you form a light golden paste.
- Gradually add the chicken broth to the roux, whisking continuously to avoid lumps. Keep stirring until the sauce thickens to a smooth consistency, which should take around 3-4 minutes.
- Once thickened, remove from heat and mix in the sour cream, cumin, salt, and pepper until well blended.
Preparing the Filling
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and one cup of the cheese mixture. Stir together to make sure the ingredients are evenly distributed.
Assembling and Baking
- Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce across the bottom of a greased 9x13 baking dish.
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them tightly and place seam-side down in the baking dish.
- Pour the remaining white sauce generously over the rolled enchiladas, ensuring they are completely covered. Top with the rest of the Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes, until the sauce is bubbling at the edges and the cheese is melted and nicely browned. Allow to rest for about 5 minutes before serving.
Notes
Serve with Mexican rice or a fresh green salad. Add guacamole, salsa, or lime juice for extra flavor. For longer storage, freeze in an airtight container for up to 2 months.