Description
Deliciously creamy White Chicken Enchiladas featuring tender shredded chicken seasoned with cumin, wrapped in soft flour tortillas, topped with a rich sour cream and green chili sauce, and baked to perfection with melted Monterey Jack cheese. Perfect for a comforting family dinner with a subtle kick.
Ingredients
Scale
Enchiladas
- 8-10 large flour tortillas
- 3 cups chicken, cooked and shredded
- 1 teaspoon ground cumin
- 2 1/2 cups Monterey Jack cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Garnish
- Fresh cilantro leaves, finely chopped, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Prepare Filling: In a medium bowl, season the cooked shredded chicken with kosher salt, freshly ground black pepper, and ground cumin. Add 1 cup of the grated Monterey Jack cheese and mix well to combine all flavors thoroughly.
- Assemble Enchiladas: Lay out each flour tortilla and place a portion of the chicken mixture in the center. Roll each tortilla tightly and place seam side down in the prepared baking dish, arranging them snugly together.
- Make Sauce: In a medium saucepan, melt the butter over medium-high heat. Whisk in the all-purpose flour and cook for 2 minutes to create a roux, stirring continuously to prevent lumps.
- Thicken Sauce: Gradually whisk in the chicken broth, ensuring a smooth mixture. Increase the heat to medium and cook the sauce, stirring often, until it becomes bubbly and thickens, about 10-15 minutes.
- Finish Sauce: Season the sauce with salt and pepper to taste, then remove from heat. Stir in the sour cream and the diced green chilies evenly to add creaminess and slight heat.
- Top Enchiladas: Pour the prepared sour cream sauce over the rolled enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 1/2 cups of Monterey Jack cheese on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove the enchiladas from the oven, garnish with freshly chopped cilantro leaves, and serve immediately for a creamy, comforting meal.
Notes
- These enchiladas are all about creaminess, so make sure not to skip the sour cream in the sauce for that rich texture.
- Using freshly shredded chicken will enhance the flavor and texture compared to pre-packaged chicken.
- If you prefer a spicier dish, you can add chopped jalapeños or more diced green chilies to the sauce.
- Make sure to tightly roll the tortillas so they hold together well during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
