Description
Pure comfort magic with tender tortillas stuffed with juicy chicken and smothered in an incredibly creamy white sauce. These White Chicken Enchiladas deliver restaurant-style flavor with an easy, reliable homemade method.
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, room temperature
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Melt butter in a large saucepan over medium heat and whisk in flour to form a smooth roux.
- Gradually whisk in chicken broth and cook until thickened and smooth.
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a bowl, mix chicken, onion, green chiles, cilantro, and one cup of cheese.
- Preheat oven to 350°F and spread a thin layer of sauce in a greased 9×13-inch baking dish.
- Fill tortillas with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Let the sour cream come to room temperature before adding to the sauce for a smooth texture.
- Do not overfill tortillas to keep them from splitting.
- Resting the enchiladas before serving helps the sauce set properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 425
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg