Creamy White Chicken Enchiladas
This simple recipe makes creamy white chicken enchiladas that taste warm and comforting, featuring a silky mild sauce and plenty of cheese.
Ingredients
For the white sauce
- 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
For the filling
- 3 cups cooked shredded chicken rotisserie works great
- 1 small onion diced
- 1/2 cup diced green chiles canned or fresh
- 1/4 cup chopped fresh cilantro chopped
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
For assembling
- 8-10 medium size flour tortillas
Instructions
Making the White Sauce
- 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.
- 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 perfectly combined.
Mixing the Filling
- 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.
Assembling and Baking
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in bottom of greased 9x13 baking dish.
- Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered for 25-30 minutes until bubbling and cheese is golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Serve hot with fresh cilantro, a squeeze of lime, or a spoon of salsa on top. Offer sour cream and chopped tomatoes on the side. A light salad or simple rice pairs well. For variations, add cooked corn, black beans, or bell peppers to the filling.