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Creamy White Chicken Enchiladas

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Delicious creamy white chicken enchiladas filled with tender shredded chicken, cheeses, and a luscious white sauce.

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 (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. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for about one minute to create a roux.
  3. Gradually add chicken broth while whisking constantly. Continue until the sauce thickens, about 3-4 minutes. Remove from heat, then stir in sour cream, cumin, salt, and pepper.
  4. In a separate bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
  5. Spread a thin layer of white sauce at the bottom of the baking dish.
  6. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll them up and place seam-side down in the dish.
  7. Pour the remaining white sauce over the enchiladas, ensuring they are completely covered.
  8. Top with the remaining cheese.
  9. Bake uncovered for 25-30 minutes, or until bubbly and golden.
  10. Allow to rest for 5 minutes before serving.

Notes

For added flavor, consider spices like lime juice or experiment with different cheeses.

Nutrition

Find it online: https://sousviderecipe.com/creamy-white-chicken-enchiladas-4/