Description
Deliciously creamy white chicken enchiladas baked to golden perfection with a rich white sauce, tender shredded chicken, melted Monterey Jack and cheddar cheese, and a hint of green chiles and fresh cilantro, making for a comforting Mexican-inspired meal perfect for any occasion.
Ingredients
Scale
Enchiladas
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
White Sauce
- 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
- Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly until it forms a smooth paste and turns light golden, forming the base for the white sauce.
- Prepare the White Sauce: Gradually add chicken broth to the roux while whisking continuously to prevent lumps. Keep whisking for 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat, then stir in sour cream, ground cumin, salt, and pepper until well combined and creamy.
- Mix Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix well to evenly distribute all ingredients for a flavorful filling.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the prepared white sauce on the bottom to prevent sticking and add flavor.
- Assemble Enchiladas: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and place them seam-side down in the prepared baking dish, arranging them neatly side by side.
- Top with Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure each is well covered. Sprinkle the remaining Monterey Jack and cheddar cheeses on top for a bubbly, cheesy finish.
- Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25-30 minutes, until the sauce bubbles around the edges and the cheese is melted and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to allow the sauce to set. Serve warm, optionally garnished with extra fresh cilantro or green onions if desired.
Notes
- Using rotisserie chicken makes the preparation quick and easy.
- Allow sour cream to come to room temperature before mixing into sauce to prevent curdling.
- You can substitute flour tortillas with corn tortillas for a gluten-free option if you ensure the tortillas are gluten-free.
- Adjust the amount of green chiles to control the heat level.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, baked Mexican dish, shredded chicken recipe, Monterey Jack cheese enchiladas, easy enchiladas
