Description
Creamy White Chicken Enchiladas are a comforting baked dinner made with tender shredded chicken, a smooth white sauce, and melted cheese. This mild, family-friendly recipe is easy to prepare and perfect for busy weeknights or make-ahead meals.
Ingredients
8 to 10 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
1/4 cup fresh cilantro, chopped
1 small onion, diced
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream, room temperature
1/2 tsp ground cumin
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until smooth.
3. Gradually whisk in chicken broth and cook until thickened, about 3 to 4 minutes.
4. Remove from heat and stir in sour cream, cumin, salt, and pepper until smooth.
5. In a bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup of the cheese mixture.
6. Spread a thin layer of white sauce in the bottom of the baking dish.
7. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
8. Pour remaining white sauce evenly over the enchiladas.
9. Top with remaining Monterey Jack and cheddar cheese.
10. Bake uncovered for 25 to 30 minutes until bubbly and lightly golden.
11. Let rest for 5 minutes before serving.
Notes
Warm tortillas before filling to prevent tearing. Let the enchiladas rest after baking so the sauce sets before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg