Description
Delightful creamy white chicken enchiladas wrapped in soft flour tortillas, complemented by a rich white sauce and melted cheese.
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 cumin (ground)
- Salt and pepper, to taste
Instructions
- Melt 3 tablespoons of butter in a large saucepan over medium heat. Whisk in 3 tablespoons of flour and stir constantly for about a minute.
- Gradually add 2 cups of chicken broth to the roux, whisking continuously. Once thickened, stir in 1 cup of sour cream, 1/2 teaspoon of cumin, and add salt and pepper to taste.
- In a mixing bowl, combine 3 cups of shredded chicken, 1 diced onion, 1/2 cup of green chiles, 1/4 cup of cilantro, and 1 cup of the cheese mixture.
- Preheat oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Fill each tortilla with 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over enchiladas and top with remaining cheeses.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Let sit for 5 minutes before serving.
Notes
For a gluten-free version, substitute with corn tortillas. You can also make the filling and sauce a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg