Description
Creamy, cheesy white chicken enchiladas baked in a rich white sauce for an easy and delicious weeknight meal.
Ingredients
3 cups Chicken, cooked
1/4 cup Cilantro, fresh
1/2 cup Green chiles, canned or fresh
1 Onion, small
2 cups Chicken broth
3 tbsp All-purpose flour
1 Salt and pepper
1/2 tsp Cumin, ground
8 Flour tortillas, medium size
3 tbsp Butter
1 cup Cheddar cheese
2 cups Monterey Jack cheese
1 cup Sour cream
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix cooked chicken, half of the green chiles, onion, cumin, salt, pepper, and 1 cup Monterey Jack cheese in a bowl.
3. Melt butter in a saucepan over medium heat.
4. Whisk in flour and cook 1 minute.
5. Slowly add chicken broth while whisking until smooth.
6. Simmer until thickened, then stir in sour cream and remaining green chiles.
7. Fill tortillas with chicken mixture and roll tightly.
8. Place seam-side down in a greased 9×13-inch baking dish.
9. Pour sauce evenly over enchiladas.
10. Top with cheddar and remaining Monterey Jack cheese.
11. Bake 20–25 minutes or until cheese is melted and bubbly.
12. Garnish with cilantro and serve.
Notes
Use rotisserie chicken for quick prep.
Do not boil the sauce after adding sour cream to prevent curdling.
Add extra cheese for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg