Description
Indulge in these creamy white chicken enchiladas topped with a velvety white sauce and gooey cheese, perfect for cozy dinners and gatherings.
Ingredients
Scale
- 8-10 medium-sized 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
- In a large saucepan, melt butter over medium heat. Whisk in flour until a smooth, light golden roux forms.
- Gradually add chicken broth while whisking to avoid lumps, cooking until thickened (3-4 minutes).
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup Monterey Jack cheese.
- Preheat oven to 350°F. Spread a thin layer of white sauce in a greased baking dish.
- Fill each tortilla with about one-third cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and top with remaining cheeses.
- Bake uncovered for 25-30 minutes until cheese is golden and bubbly.
- Let rest for a few minutes before serving.
Notes
Feel free to customize by adding ingredients such as roasted pumpkin or black beans for variations.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg