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Creamy White Chicken Enchiladas

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Comforting and creamy enchiladas filled with rotisserie chicken and topped with a silky white sauce and melty cheese.

Ingredients

Scale
  • 8 to 10 medium flour tortillas
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 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 (for the white sauce)
  • 3 tablespoons all-purpose flour (for the roux)
  • 2 cups chicken broth (for the white sauce)
  • 1 cup sour cream, room temperature
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside.
  2. Make the roux: melt the butter in a large saucepan over medium heat. Whisk in the flour. Stir constantly for about 1 minute until the paste is smooth and light golden.
  3. Add the broth slowly while whisking. Keep whisking until the sauce thickens, roughly 3 to 4 minutes. Remove from heat.
  4. Stir in the sour cream, cumin, and a pinch of salt and pepper. Taste and adjust seasoning; the sauce should be smooth and pourable.
  5. Combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined cheeses in a large bowl. Mix until evenly distributed.
  6. Spread a thin layer of the white sauce on the bottom of the prepared baking dish to prevent sticking and add flavor.
  7. Place about 1/3 cup of the chicken mixture down the center of each warmed tortilla. Roll tightly and arrange seam-side down in the dish.
  8. Pour the remaining white sauce evenly over the enchiladas, making sure they are well coated. Sprinkle the remaining Monterey Jack and cheddar on top.
  9. Bake uncovered at 350°F for 25 to 30 minutes, until the sauce bubbles around the edges and the cheese on top is melted and golden.
  10. Remove from the oven and let the enchiladas rest for 5 minutes before serving warm.

Notes

Serve with chopped cilantro, sour cream, or lime wedges for added brightness. Good pairings include a salad or cilantro-lime rice.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-white-chicken-enchiladas-3/