Creamy White Chicken Enchiladas
A comforting dish featuring soft tortillas filled with shredded chicken, topped with a creamy white sauce and melted cheese.
Ingredients
For the White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour for roux
- 2 cups chicken broth for the white sauce
- 1 cup sour cream at room temperature
- 0.5 teaspoon ground cumin
- to taste salt and pepper
For the Filling
- 3 cups cooked shredded chicken can use rotisserie chicken
- 1 small onion diced
- 0.5 cup diced green chiles canned or fresh
- 0.25 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
For Assembly
- 8-10 pieces medium flour tortillas fresh preferred
Instructions
Preparing the White Sauce
- Melt the butter in a large saucepan over medium heat until bubbling.
- Whisk in the flour and cook for about one minute, stirring continuously, until it thickens slightly.
- Gradually pour in the chicken broth while whisking to ensure there are no lumps, until the sauce simmers into a smooth mixture.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until combined.
Preparing the Filling
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Assembling the Enchiladas
- Preheat oven to 350°F (175°C).
- Spread a thin layer of white sauce at the bottom of a greased 9x13 baking dish.
- Take about 1/3 cup of the chicken mixture and place it in the center of each tortilla, rolling them tightly and placing seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes until the sauce bubbles and cheese is melted.
- Allow to rest for 5 minutes before serving.
Notes
Using fresh ingredients enhances flavor. Leftovers can be refrigerated for up to three days or frozen for three months.