Description
Creamy White Chicken Enchiladas combine tender shredded chicken with a luscious homemade white sauce, melted Monterey Jack and cheddar cheeses, and a hint of green chiles and cumin. Rolled in warm flour tortillas and baked to bubbly, golden perfection, this comforting dish serves as a flavorful twist on classic enchiladas that’s perfect for family dinners or gatherings.
Ingredients
Enchiladas
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken recommended)
- 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
White Sauce (Velouté)
- 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
- Prepare the Roux: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture forms a smooth paste and turns a light golden color. This roux will be the base for your creamy white sauce.
- Make the White Sauce: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, which should take about 3 to 4 minutes. Remove the pan from heat, then stir in the sour cream, ground cumin, salt, and pepper until well combined and creamy.
- Mix the Filling: In a large bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Mix thoroughly to evenly distribute all ingredients for a flavorful filling.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the white sauce on the bottom of the dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, then roll each tortilla tightly. Arrange them seam-side down in the baking dish.
- Top with Sauce and Cheese: Pour the remaining white sauce evenly over all the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the top.
- Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden brown.
- Rest and Serve: Remove the dish from the oven and let the enchiladas rest for about 5 minutes. This resting time allows the sauce to set properly for easier serving and better texture.
Notes
- Using rotisserie chicken speeds up preparation but freshly cooked chicken works just as well.
- For extra heat, add diced jalapeños or use spicy green chiles.
- Letting the sour cream come to room temperature prior to adding helps prevent the sauce from curdling.
- Make sure to roll the tortillas tightly so the filling does not fall out during baking.
- This dish can be prepared a day ahead and reheated; cover with foil while baking to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
