Description
This creamy White Chicken Enchiladas recipe features tender shredded chicken mixed with flavorful ingredients, wrapped in flour tortillas, and baked in a rich, velvety white sauce topped with melted Monterey Jack and cheddar cheese. Perfectly balanced with hints of cumin and fresh cilantro, this comforting dish is ideal for a satisfying family meal.
Ingredients
Enchiladas
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden, which will serve as the base for the white sauce.
- Prepare the White Sauce: Gradually add chicken broth to the roux, whisking continuously to avoid lumps. Cook and whisk until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat, then stir in sour cream, cumin, salt, and pepper until perfectly blended.
- Prepare the Filling: In a mixing bowl, combine shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture. Mix thoroughly to ensure even distribution of flavors.
- Assemble Enchiladas: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and spread a thin layer of white sauce on the bottom. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
- Add Sauce and Cheese Topping: Pour the remaining white sauce evenly over the rolled enchiladas so they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top for a cheesy, golden finish.
- Bake: Bake uncovered at 350°F for 25-30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let rest for 5 minutes to allow the white sauce to set properly before serving.
Notes
- Using rotisserie chicken saves time and adds flavor, but any cooked shredded chicken works well.
- For extra heat, add diced jalapeños or more green chiles to the filling.
- Make sure the sour cream is at room temperature before mixing into the sauce to prevent curdling.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- For a gluten-free option, substitute flour tortillas and use gluten-free flour for the roux.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American