Description
Indulge in creamy white chicken enchiladas enveloped in a rich sauce, perfect for any occasion.
Ingredients
Scale
- 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 (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat, then whisk in flour until a smooth paste forms.
- Gradually add chicken broth while whisking until thickened, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine shredded chicken, onion, green chiles, and cilantro.
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a greased 9×13 baking dish.
- Fill each tortilla with 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheeses.
- Bake for 25-30 minutes until bubbly and golden. Let rest for 5 minutes before serving.
Notes
Feel free to add seasonal ingredients or experiment with different proteins for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg