Creamy White Chicken Enchiladas
Deliciously creamy and cheesy enchiladas filled with shredded chicken, green chiles, and a white sauce, perfect for quick weeknight dinners and entertaining guests.
Ingredients
For the Filling
- 3 cups cooked, shredded chicken Use rotisserie chicken to save time.
- 1/2 cup diced green chiles Canned or fresh.
- 1 small onion, diced
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 8-10 medium flour tortillas
For the White Sauce
- 3 tbsp unsalted butter For the sauce.
- 3 tbsp all-purpose flour For the roux.
- 2 cups chicken broth Gradually added to roux.
- 1 cup sour cream, room temperature
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1 minute until the paste turns a light golden color.
- Add the chicken broth in a slow, steady stream while whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat.
- Stir in 1 cup sour cream, 1/2 teaspoon ground cumin, and salt and pepper to taste. Taste and adjust seasoning.
Filling
- In a medium bowl, mix shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup total of the shredded cheeses. Toss to combine.
Assembly
- Spread a thin layer of white sauce on the bottom of the prepared baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining cheeses over the top.
Baking
- Bake uncovered at 350°F (175°C) for 25-30 minutes, until the sauce bubbles at the edges and the cheese melts and turns lightly golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For a gluten-free option, use corn tortillas and a gluten-free flour for the roux. Swap Monterey Jack for pepper jack for a spicy kick. Use Greek yogurt as a lighter alternative to sour cream, but add it off-heat.