Description
Delicious creamy white chicken enchiladas filled with shredded chicken, combined with cheese and a velvety white sauce, perfect for family dinners or gatherings.
Ingredients
Scale
- 8–10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 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 ground cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat and whisk in the flour for about 1 minute until golden.
- Gradually whisk in chicken broth, stirring constantly until thickened, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat oven to 350°F and spread a thin layer of white sauce in a greased 9×13 baking dish.
- Place about 1/3 cup of chicken mixture in each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over enchiladas and top with remaining cheeses.
- Bake uncovered for 25-30 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for quicker preparation. Can substitute Greek yogurt for sour cream and corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg