Creamy White Chicken Enchiladas
A delightful twist on traditional Mexican cuisine, these creamy enchiladas are filled with tender shredded chicken and a rich white sauce, perfect for any occasion.
Ingredients
For the filling
- 3 cups cooked shredded chicken Using leftover rotisserie is perfect.
- 1 small onion, diced
- 1/2 cup diced green chiles Canned or fresh, according to preference.
- 1/4 cup fresh cilantro, chopped
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
For the white sauce
- 3 tablespoons butter For making the white sauce.
- 3 tablespoons all-purpose flour To create a roux.
- 2 cups chicken broth The magic of the sauce.
- 1 cup sour cream Room temperature for better blending.
- 1/2 teaspoon ground cumin Or more, if desired.
For assembly
- 8-10 medium-sized flour tortillas
Instructions
Prepare the white sauce
- Begin by melting the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute until it forms a smooth, light golden paste — this is your roux.
- Gradually whisk in the chicken broth, ensuring no lumps form, and continue whisking for 3-4 minutes until the sauce thickens and becomes silky.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until fully combined.
Prepare the filling and assemble
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of mixed cheeses. Mix well to ensure the flavors meld beautifully.
- Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are thoroughly covered. Sprinkle with the remaining cheese for that enticing golden finish.
Bake
- Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Allow the dish to rest for 5 minutes before serving to let the sauce set.
Notes
For an even creamier filling, consider adding more cream cheese or extra sour cream. Don’t skip the resting step after baking; it allows the sauce to set and makes serving cleaner. If you prefer a spicier version, opt for spicier green chiles or even add some diced jalapeños to the mixture.