Description
Delightful and comforting creamy white chicken enchiladas filled with tender shredded chicken, covered in a luscious white sauce, perfect for a cozy family dinner.
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 cumin (ground)
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a smooth paste.
- Gradually whisk in the chicken broth until smooth and thickened, about 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 of the cheese mixture.
- Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce at the bottom of a greased baking dish.
- Take each tortilla and fill with about 1/3 cup of the chicken mixture. Roll tightly and place seam-side down in the prepared dish.
- Pour the remaining white sauce over the enchiladas and top with the remaining cheeses.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.
Notes
Serve with a dollop of sour cream and fresh cilantro. Pair with Mexican-style rice or refried beans for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican