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Creamy White Chicken Enchiladas

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Rich and creamy enchiladas filled with shredded chicken and smothered in a luscious white sauce, perfect for cozy gatherings.

Ingredients

Scale
  • 8–10 medium flour tortillas
  • 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 fresh cilantro (chopped)
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Combine shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup cheddar cheese, diced green chiles, chopped cilantro, salt, and pepper in a bowl.
  3. In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux.
  4. Gradually add chicken broth while whisking to avoid lumps, then stir in sour cream, cumin, salt, and pepper.
  5. Spread a little of the white sauce on the bottom of a 9×13 inch baking dish.
  6. Take a tortilla, fill it with chicken mixture, roll it up, and place seam-side down.
  7. Pour remaining white sauce over the enchiladas and sprinkle with remaining cheeses.
  8. Bake for 20-25 minutes or until cheese is melted and bubbly.
  9. Let the enchiladas sit for 5 minutes before serving.

Notes

This recipe can be made ahead of time and refrigerated. You can also freeze assembled enchiladas for up to 3 months.

Nutrition

Keywords: enchiladas, chicken, creamy, comfort food, Mexican

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