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Creamy White Chicken Enchiladas

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Comforting enchiladas filled with shredded chicken and smothered in a creamy white sauce.

Ingredients

Scale
  • 8–10 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
  • 1/2 teaspoon cumin (ground)
  • Salt and pepper (to taste)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Add the diced onions and cook for 3-4 minutes until translucent.
  3. Stir in the flour to create a roux and cook for another minute.
  4. Whisk in the chicken broth gradually until thickened, about 2-3 minutes. Fold in the sour cream, cumin, salt, and pepper.
  5. Combine shredded chicken, half of the Monterey Jack cheese, green chiles, and half of the cilantro in a mixing bowl. Add a cup of the white sauce and mix well.
  6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining white sauce over the top and sprinkle with the remaining cheese.
  8. Bake for 25-30 minutes until golden and bubbly.
  9. Garnish with remaining cilantro before serving.

Notes

These enchiladas can be frozen for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.

Nutrition

Keywords: enchiladas, creamy chicken, comfort food, Mexican cuisine

Find it online: http://ivoryapron.com/creamy-white-chicken-enchiladas/