Print

Creamy White Chicken Enchiladas

Print Recipe

A comforting dish featuring soft tortillas, savory shredded chicken, and a rich creamy sauce, perfect for any gathering.

Ingredients

Scale
  • 8–10 medium 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
  • 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
  • 1/2 teaspoon cumin (ground)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, green chiles, cilantro, and diced onion in a large bowl. Season with salt and pepper.
  3. In a saucepan, melt the butter, then whisk in flour to form a roux. Slowly add chicken broth, whisking until thickened. Add sour cream and cumin, then season to taste.
  4. Fill each tortilla with about 1/4 cup of chicken filling, roll tightly, and place seam-side down in a baking dish.
  5. Pour the creamy sauce over the rolled tortillas and sprinkle with remaining cheese.
  6. Bake for 20-25 minutes until bubbling and golden brown.

Notes

These enchiladas are versatile; feel free to add black beans or corn for extra flavor.

Nutrition

Keywords: enchiladas, creamy chicken, comfort food, Mexican, easy recipe

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