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

Creamy White Chicken Enchiladas

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A warm and cheesy twist on classic enchiladas filled with creamy goodness and zesty flavors.

Author: amanda-smith
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Gluten-Free, Dairy-Optional

Ingredients

Scale

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

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Instructions

Begin by melting the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute, stirring constantly until you achieve a light golden paste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Whisk until the sauce thickens and becomes smooth, which should take about 3-4 minutes.
Remove from heat and stir in the sour cream, ground cumin, salt, and pepper until well combined.
In a mixing bowl, integrate the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix until everything is evenly coated.
Preheat your oven to 350°F. Spread a thin layer of the white sauce on the bottom of a greased 9×13 baking dish.
Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them up tightly and place seam-side down in the prepared dish.
Pour the remaining white sauce over the enchiladas, making sure they are completely covered.
Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Bake uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Let the enchiladas rest for about 5 minutes before serving to allow the sauce to set.

Notes

Can be customized with various proteins or cheeses. Store leftovers in an airtight container and consume within 3-4 days.

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