Description
Creamy White Chicken Enchiladas Recipe is the ultimate comfort dish made with tender shredded chicken, soft tortillas, and a rich, velvety white sauce baked under a golden, bubbly cheese topping.
Ingredients
Units
Scale
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie recommended)
- 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 (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook for 1 minute until smooth
- Slowly whisk in chicken broth and cook until thickened
- Remove from heat and stir in sour cream, cumin, salt, and pepper
- In a bowl combine shredded chicken, onion, green chiles, cilantro, and 1 cup of the cheese
- Spread a thin layer of sauce in a greased 9x13 baking dish
- Fill each tortilla with about 1/3 cup of filling and roll tightly
- Place seam-side down in the baking dish
- Pour remaining sauce over the enchiladas
- Top with remaining Monterey Jack and cheddar cheese
- Bake uncovered for 25–30 minutes until bubbly and golden
- Rest for 5 minutes before serving
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze assembled unbaked enchiladas for up to 2 months. Warm tortillas before rolling to prevent tearing and add sour cream off heat to avoid curdling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
