Description
Creamy White Chicken Enchiladas are a comforting and delicious dinner option featuring a velvety sauce and hearty filling, perfect for a cozy weeknight or festive gathering.
Ingredients
- Medium Flour Tortillas: 8-10
- Cooked Shredded Chicken: 3 cups
- Shredded Monterey Jack Cheese: 2 cups (divided)
- Shredded Cheddar Cheese: 1 cup (divided)
- Diced Green Chiles: 1/2 cup
- Chopped Fresh Cilantro: 1/4 cup
- Diced Onion: 1 small
- Butter: 3 tablespoons
- All-Purpose Flour: 3 tablespoons
- Chicken Broth: 2 cups
- Room Temperature Sour Cream: 1 cup
- Ground Cumin: 1/2 teaspoon
- Salt and Pepper: to taste
Instructions
- Prepare the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until golden. Gradually whisk in the chicken broth, stirring continuously to prevent lumps, and cook until thickened, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- Make the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix well.
- Preheat and Assemble: Preheat the oven to 350°F. Spread a thin layer of the white sauce in a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the dish.
- Top and Bake: Pour remaining white sauce over rolled enchiladas and sprinkle the remaining cheese on top. Bake uncovered for 25-30 minutes or until bubbling and golden. Let rest for 5 minutes before serving.
Notes
Feel free to swap ingredients based on your preferences. Make-ahead options available.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, cheese, Mexican, dinner, weeknight meal