Description
Creamy White Chicken Enchiladas made with tender tortillas, shredded chicken, and rich homemade white sauce baked until golden and bubbly.
Ingredients
Scale
- 8–10 medium 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 ground cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat then whisk in flour and cook 1 minute until light golden.
- Gradually whisk in chicken broth and cook 3 to 4 minutes until thick and smooth.
- Remove from heat and stir in sour cream cumin salt and pepper until combined.
- Mix shredded chicken onion green chiles cilantro and 1 cup of cheese in a bowl.
- Preheat oven to 350 degrees Fahrenheit and spread a thin layer of sauce in a greased 9×13 inch baking dish.
- Fill each tortilla with about 1/3 cup chicken mixture roll tightly and place seam side down in dish.
- Pour remaining sauce over enchiladas and top with remaining cheeses.
- Bake uncovered 25 to 30 minutes until bubbly and golden then rest 5 minutes before serving.
Notes
- Sauce should coat the back of a spoon but not be too thick.
- Reserve extra chicken broth to thin sauce if needed.
- Do not skip the 5 minute resting time for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 200g
- Calories: 425
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg