Name: Creamy White Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8-10 medium-sized flour tortillas; 3 cups cooked shredded chicken (rotisserie works great); 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 (for the white sauce); 3 tablespoons all-purpose flour (for the roux); 2 cups chicken broth (for the white sauce); 1 cup sour cream (room temperature); 1/2 teaspoon ground cumin; Salt and pepper to taste

Description

Creamy White Chicken Enchiladas are a comforting dish with rich flavors, perfect for any occasion. These enchiladas feature a luscious white sauce, tender chicken, and gooey cheese.

Ingredients

8-10 medium-sized flour tortillas
3 cups cooked shredded chicken (rotisserie works great)
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 (for the white sauce)
3 tablespoons all-purpose flour (for the roux)
2 cups chicken broth (for the white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon ground cumin
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly until the mixture forms a smooth paste and turns light golden.
Gradually incorporate the chicken broth into the roux, whisking to avoid lumps. Keep whisking until the sauce thickens and is smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to ensure a flavorful filling.
Preheat your oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll tightly and arrange seam-side down in the baking dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
Bake uncovered for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving.

Notes

For extra creaminess, mix a bit of cream cheese with the sour cream. Let the enchiladas sit before serving to allow the sauce to set.