Delicious White Chicken Enchiladas
These creamy white chicken enchiladas are a family favorite, featuring tender chicken, melted cheese, and a rich white sauce.
Equipment
- large saucepan
- whisk
- baking dish
- oven
Ingredients
- 8-10 pieces flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ½ cup diced green chiles
- ¼ cup chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat, whisk in flour, and cook for 1 minute until smooth.
- Gradually add chicken broth while whisking until the sauce thickens, then stir in sour cream, cumin, salt, and pepper.
- In a bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Preheat oven to 350°F, spread a layer of white sauce in a greased baking dish, fill tortillas with chicken mixture, roll, and place seam-side down.
- Pour remaining white sauce over enchiladas, sprinkle with cheese, and bake uncovered for 25-30 minutes until bubbly.
- Let rest for 5 minutes before serving.
Notes
The white sauce should coat the back of a spoon without being too thick; reserve extra chicken broth to adjust consistency if necessary. Resting time after baking is important for clean slicing and serving.