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Creamy White Chicken Enchiladas

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Delightful rolls of tender tortillas filled with succulent chicken and rich, cheesy sauce, perfect for comfort dining.

Ingredients

Scale
  • 8–10 medium flour tortillas
  • 3 cups cooked shredded chicken (rotisserie works wonderfully)
  • 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 ground cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F and grease a 9×13 baking dish.
  2. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about one minute until it forms a golden roux.
  3. Gradually add the chicken broth, whisking continuously until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
  4. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and one cup of cheese for the filling.
  5. Spread a thin layer of the white sauce in the bottom of the baking dish.
  6. Place about 1/3 cup of the chicken mixture in the center of each tortilla, roll them up tightly, and place seam-side down in the dish.
  7. Pour the remaining white sauce over the enchiladas and sprinkle the remaining cheese on top.
  8. Bake for 25-30 minutes until the sauce bubbles and the cheese is melted and golden.
  9. Let rest for 5 minutes before serving.

Notes

For a spicier version, consider adding jalapeños to the filling.

Nutrition

Find it online: https://sousviderecipe.com/creamy-white-chicken-enchiladas-2/