Description
These creamy white chicken enchiladas feature tender chicken, melty cheese, and a rich homemade white sauce for a comforting dinner.
Ingredients
- 3 cups cooked shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1 half cup diced green chiles
- 1 quarter 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 half teaspoon cumin
- 1 half teaspoon garlic powder
- 1 teaspoon salt
- 1 half teaspoon black pepper
Instructions
- Preheat oven to 350°F and lightly grease a 9 by 13 inch baking dish.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly golden.
- Slowly add chicken broth while whisking constantly until smooth and thickened, about 3 to 4 minutes. Remove from heat and stir in sour cream, cumin, garlic powder, salt, and pepper until creamy.
- In a large bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese. Mix until evenly combined.
- Spread a thin layer of white sauce in the bottom of the baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the dish.
- Pour remaining white sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake for 25 to 30 minutes until hot and bubbly with a lightly golden top.
- Let rest for 5 minutes before serving to allow the sauce to set.
- Check that the chicken reaches an internal temperature of 165°F for safe consumption.
Notes
- High Protein
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American