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Creamy White Chicken Enchiladas: 5 Simple Steps to Comfort

Creamy White Chicken Enchiladas
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Deliciously creamy enchiladas filled with tender chicken and topped with melty cheese, perfect for family gatherings or cozy dinners.

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 (canned or fresh)
  • 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 cumin (ground)
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute until golden.
  3. Add the chicken broth gradually, whisking to prevent lumps.
  4. Cook until the sauce thickens, about 3-4 minutes, then stir in sour cream and cumin.
  5. In a mixing bowl, combine the shredded chicken, onion, green chiles, cilantro, and 1 cup of cheese.
  6. Preheat the oven to 350°F and spread some white sauce in a greased baking dish.
  7. Roll the chicken mixture in each tortilla and place seam-side down in the dish.
  8. Cover with remaining white sauce and sprinkle with remaining cheese.
  9. Bake uncovered for 25-30 minutes until bubbly and golden.
  10. Let rest for 5 minutes before serving.

Notes

    Nutrition

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

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