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Creamy White Chicken Enchiladas

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Easy and creamy white chicken enchiladas that are perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 8–10 flour tortillas (medium size)
  • 3 cups cooked shredded chicken (rotisserie preferred)
  • 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
  • Salt and pepper, to taste

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour, cooking for about one minute until it’s smooth and golden.
  3. Gradually add the chicken broth while whisking constantly. Keep cooking until the mixture thickens, about 3-4 minutes.
  4. Stir in sour cream, cumin, and season with salt and pepper, then remove from heat.
  5. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese.
  6. Preheat your oven to 350°F (175°C) and spread a thin layer of your white sauce in a greased 9×13 baking dish.
  7. Take about 1/3 cup of the chicken mixture and place it in each tortilla. Roll tightly and arrange them seam-side down in the dish.
  8. Pour the remaining white sauce over the enchiladas and sprinkle with the remaining cheeses.
  9. Bake uncovered for 25-30 minutes until bubbling and golden on top.
  10. Let the dish rest for about 5 minutes before serving, allowing the sauce to set.

Notes

Warm tortillas before rolling to prevent cracking. Shred rotisserie chicken ahead of time for quicker preparation.

Nutrition

Find it online: https://www.topchoicerecipes.com/creamy-white-chicken-enchiladas/