Description
These Creamy White Chicken Enchiladas combine tender shredded chicken with a luscious homemade sour cream and chicken broth white sauce, folded inside soft flour tortillas and topped with melted Monterey Jack and cheddar cheese. Baked to bubbly perfection, this comforting Mexican-inspired dish offers a rich, flavorful meal perfect for family dinners or special gatherings.
Ingredients
Enchiladas
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Make the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture turns light golden and forms a smooth paste. This roux serves as the base for the creamy white sauce.
- Prepare the White Sauce: Gradually pour the chicken broth into the roux while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, approximately 3-4 minutes. Remove the pan from heat and stir in the sour cream, ground cumin, salt, and pepper until fully combined and creamy.
- Mix the Filling: In a large mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the mixed shredded Monterey Jack and cheddar cheese. Stir thoroughly to evenly distribute all ingredients, ensuring each bite is flavorful.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the white sauce across the bottom of the dish to prevent sticking and add flavor. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the prepared baking dish.
- Top with Sauce and Cheese: Pour the remaining white sauce evenly over the arranged enchiladas, making sure they are well covered. Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the top to create a delicious, golden cheese crust when baked.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown on top.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes. This allows the sauce to set slightly, making the enchiladas easier to serve and enhancing the flavors. Serve warm and enjoy your creamy, cheesy chicken enchiladas.
Notes
- Rotisserie chicken is a convenient shortcut for tender, flavorful shredded chicken.
- You can substitute flour tortillas with corn tortillas if preferred, but they may be less pliable.
- If you prefer a spicier dish, add chopped jalapeños or a dash of hot sauce to the filling or sauce.
- To make the dish ahead of time, assemble the enchiladas and store them covered in the fridge; bake just before serving.
- For a lighter version, use reduced-fat sour cream and cheese.
