Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8–10 medium-sized flour tortillas; 3 cups cooked shredded chicken (rotisserie works great); 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 (for white sauce); 3 tablespoons all-purpose flour (for roux); 2 cups chicken broth (for white sauce); 1 cup sour cream (room temperature); 1/2 teaspoon ground cumin; Salt and pepper to taste

Description

Delicious creamy white chicken enchiladas made with tender chicken, vibrant cheeses, and a smooth white sauce, perfect for weeknight dinners and gatherings.

Ingredients

8–10 medium-sized flour tortillas
3 cups cooked shredded chicken (rotisserie works great)
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 (for white sauce)
3 tablespoons all-purpose flour (for roux)
2 cups chicken broth (for white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon ground cumin
Salt and pepper to taste

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Instructions

Make the white sauce: In a large saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute until you have a light golden roux. Gradually incorporate the chicken broth, whisking to prevent lumps. Keep whisking until the sauce thickens, about 3-4 minutes.
Add the good stuff: Remove from heat, and stir in sour cream, cumin, salt, and pepper until fully combined.
Combine the filling: In a mixing bowl, mix together the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture until well combined.
Prepare for baking: Preheat your oven to 350°F. Spread a thin layer of the white sauce across the bottom of a greased 9×13 baking dish.
Assemble the enchiladas: Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll it up tightly and place seam-side down in the prepared dish.
Add final touches: Pour the remaining white sauce over the rolled enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that irresistible golden finish.
Bake: Bake uncovered at 350°F for 25–30 minutes. Look for bubbling sauce around the edges and melted, golden cheese. Once ready, remove from the oven and let the dish sit for 5 minutes before serving.

Notes

Experiment with different types of cheese for variations. Consider adding toppings like avocado or lime juice just before serving.