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Creamy White Chicken Enchiladas

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A cozy dish featuring tender tortillas filled with juicy shredded chicken, smothered in a velvety white sauce.

Ingredients

Scale
  • 8–10 Flour Tortillas (medium size)
  • 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 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 (ground)
  • Salt and Pepper (to taste)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a large baking dish.
  2. Sauté the diced onion in melted butter for about 4-5 minutes until translucent.
  3. Create a roux by stirring in the flour and cooking for 1-2 minutes.
  4. Whisk in the chicken broth gradually and simmer until thickened, around 5-7 minutes.
  5. Incorporate sour cream, cumin, and seasoning into the sauce and remove from heat.
  6. Combine chicken, half of the Monterey Jack cheese, green chiles, cilantro, and seasoning in a large bowl.
  7. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the baking dish.
  8. Pour the white sauce over the enchiladas and top with remaining cheeses.
  9. Bake for about 25-30 minutes until cheese is bubbly and golden brown.
  10. Let rest for 5-10 minutes before serving.

Notes

For variations, consider using black beans for a vegetarian option or adding jalapeños for a spicy kick!

Nutrition

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

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