Description
These creamy white chicken enchiladas are easy to prepare and perfect for family dinners or entertaining friends.
Ingredients
- 8-10 medium 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 chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for about a minute until it turns light golden.
- Gradually whisk in the chicken broth until it’s smooth. Keep cooking until the mixture thickens, about 3-4 minutes.
- Once thickened, remove the pan from the heat and stir in the sour cream, cumin, salt, and pepper.
- In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat your oven to 350°F and spread a thin layer of the sauce on a greased 9×13 dish.
- For each tortilla, place about 1/3 cup of the chicken mixture inside, roll it up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes until it’s bubbly and golden.
- Allow the enchiladas to rest for 5 minutes before serving.
Notes
Serve with guacamole, green salad, or Mexican rice. Top with extra cilantro, lime wedges, or sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican