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Creamy White Chicken Enchiladas

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Indulge in these creamy and flavorful white chicken enchiladas, filled with rotisserie chicken, green chiles, and topped with gooey cheese.

Ingredients

Scale
  • 8–10 flour tortillas (medium size)
  • 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 white sauce)
  • 3 tablespoons all-purpose flour (for roux)
  • 2 cups chicken broth (for white sauce)
  • 1 cup sour cream (room temperature)
  • 1/2 teaspoon cumin (ground)
  • Salt and pepper to taste

Instructions

  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a smooth paste.
  2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until thickened and smooth, about 3-4 minutes.
  3. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
  4. Preheat your oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
  5. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
  6. Pour the remaining white sauce evenly over the enchiladas, covering them completely. Sprinkle remaining cheeses on top.
  7. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.

Notes

For extra richness, consider adding a splash of lime juice to the sour cream before mixing it into the sauce. Use rotisserie chicken for a flavorful and time-saving option.

Nutrition

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

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