Description
A delightful twist on traditional Mexican cuisine, creamy white chicken enchiladas combine tender shredded chicken and creamy sauces wrapped in soft tortillas, making for a comforting and satisfying dish.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 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 cumin (ground)
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring continuously, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly until the sauce thickens and becomes smooth, about 3-4 minutes. Stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture to create the filling.
- Preheat oven to 350°F. Spread a thin layer of white sauce in a greased 9×13 baking dish. Place 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour remaining white sauce over enchiladas and sprinkle with remaining cheeses. Bake uncovered for 25-30 minutes until bubbling and cheeses are golden brown. Let rest for 5 minutes before serving.
Notes
Serve topped with sour cream, fresh cilantro, or sliced avocado. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg