Creamy White Chicken Enchiladas Recipe
Discover how to make Creamy White Chicken Enchiladas Recipe. A delicious recipe with detailed instructions.
25
Prep Time
35
Cook Time
60
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Step 2
2. In a large bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, ½ cup cheddar cheese, diced green chiles, chopped cilantro, and diced onion. Mix well and set aside.
Step 3
3. In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Step 4
4. Sprinkle the flour over the onions and stir continuously for 1-2 minutes to create a roux, cooking until lightly golden.
Step 5
5. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Continue cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
Step 6
6. Remove from heat and stir in the sour cream, ground cumin, and season with salt and pepper to taste. Mix until smooth and creamy.
Step 7
7. Spread about ½ cup of the sauce in the bottom of the prepared baking dish.
Step 8
8. Place about ¼ cup of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
Step 9
9. Pour the remaining sauce evenly over the enchiladas, making sure they're completely covered.
Step 10
10. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Step 11
11. Bake for 25-30 minutes until the cheese is melted and bubbly, and the edges are lightly golden.
Step 12
12. Let rest for 5 minutes before serving. Garnish with additional cilantro if desired.
Chef's Notes
Let the sour cream come to room temperature before adding to the sauce to prevent curdling
For extra flavor, lightly toast the flour tortillas in a dry skillet before filling
If the sauce seems too thick, add a splash more chicken broth to reach your desired consistency
Serving Suggestions
Serve these enchiladas hot with Mexican rice, refried beans, and a simple side salad with avocado. They pair wonderfully with fresh pico de gallo, guacamole, or a dollop of extra sour cream on top. Perfect for family dinners, casual gatherings, or meal prep.
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More Side Dishes Recipes
Creamy White Chicken Enchiladas Recipe
Discover how to make Creamy White Chicken Enchiladas Recipe. A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, ½ cup cheddar cheese, diced green chiles, chopped cilantro, and diced onion. Mix well and set aside.
- In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Sprinkle the flour over the onions and stir continuously for 1-2 minutes to create a roux, cooking until lightly golden.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Continue cooking for 4-5 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat and stir in the sour cream, ground cumin, and season with salt and pepper to taste. Mix until smooth and creamy.
- Spread about ½ cup of the sauce in the bottom of the prepared baking dish.
- Place about ¼ cup of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining sauce evenly over the enchiladas, making sure they're completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and bubbly, and the edges are lightly golden.
- Let rest for 5 minutes before serving. Garnish with additional cilantro if desired.
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