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Creamy White Chicken Enchiladas

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Creamy white chicken enchiladas filled with shredded chicken, cheese, and a silky white sauce, baked to perfection for a comforting meal.

Ingredients

Scale
  • 8–10 medium 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 cumin (ground)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F and grease a 9×13 baking dish.
  2. In a large saucepan, melt the butter over medium heat.
  3. Whisk in the flour, cooking for about one minute until you achieve a smooth paste and light golden color.
  4. Add the chicken broth gradually while whisking constantly until the sauce thickens and becomes smooth.
  5. Remove from heat and stir in the sour cream, cumin, salt, and pepper.
  6. In a mixing bowl, combine the shredded chicken, onion, green chiles, cilantro, and 1 cup of cheese.
  7. Spread a thin layer of white sauce in the greased baking dish.
  8. Fill each tortilla with about 1/3 cup of the chicken mixture, roll them up, and place seam-side down in the dish.
  9. Pour the remaining white sauce over the enchiladas and top with the remaining cheeses.
  10. Bake uncovered for 25-30 minutes until golden and bubbly.
  11. Allow to rest for 5 minutes before serving.

Notes

Letting the enchiladas rest before serving helps the flavors meld. Garnish with cilantro or sour cream for added flavor.

Nutrition

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