Creamy White Chicken Enchiladas are a delectable twist on the traditional enchilada, featuring tender shredded chicken, rich and creamy white sauce, and a harmonious blend of spices. This recipe offers the perfect balance of flavors, making it an irresistible choice for family dinners or gatherings. With its gooey cheese and creamy sauce, this dish is bound to become a household favorite.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8-10 small flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine the shredded chicken with half of the Monterey Jack cheese, half of the cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.
- Place a generous spoonful of the chicken mixture in the center of each tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in a single layer.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a smooth roux.
- Gradually add the chicken broth to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
- Lower the heat and stir in the sour cream and diced green chilies. Cook for an additional 2 minutes, ensuring the sauce is smooth and well-combined. Remove the pan from heat.
- Pour the creamy sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a golden-brown top, you can broil the dish for an additional 2-3 minutes.
- Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with freshly chopped cilantro or green onions if desired.
- Serve warm and enjoy these creamy, cheesy, and flavorful enchiladas with a side of Mexican rice, beans, or a fresh green salad.