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Creamy White Chicken Enchiladas

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A creamy, cheesy delight that brings comfort to the table. Perfect for weeknight dinners or gatherings, these enchiladas are quick, easy, and loved by all.

Ingredients

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  • 8–10 medium flour tortillas
  • 3 cups cooked shredded chicken (rotisserie preferred)
  • 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
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream (room temperature)
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour, cooking for about one minute until smooth and golden.
  3. Gradually add chicken broth while whisking constantly. Keep cooking until thickened, about 3-4 minutes.
  4. Stir in sour cream, cumin, and season with salt and pepper, then remove from heat.
  5. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese.
  6. Preheat the oven to 350°F (175°C) and spread a thin layer of white sauce in a greased 9×13 baking dish.
  7. Take about 1/3 cup of chicken mixture and place it in each tortilla. Roll tightly and arrange seam-side down in the dish.
  8. Pour remaining white sauce over enchiladas and sprinkle with remaining cheeses.
  9. Bake uncovered for 25-30 minutes until bubbling and golden on top.
  10. Let rest for about 5 minutes before serving.

Notes

You can use corn tortillas for a gluten-free option or swap chicken for shredded beef or veggies. Make sure tortillas are warmed before rolling to prevent cracking.

Nutrition

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