Creamy White Chicken Enchiladas (Print-Friendly Version)
Flour tortillas filled with seasoned chicken and cheese, smothered in a homemade creamy sauce and baked to golden perfection.
# Ingredients List:
→ Enchilada Filling
01 -
3 cups cooked shredded chicken
02 -
1 small onion, diced
03 -
½ cup diced green chiles
04 -
¼ cup fresh cilantro, finely chopped
05 -
1 cup shredded Monterey Jack cheese
06 -
1 cup shredded cheddar cheese
07 -
Salt and pepper, to taste
→ Tortillas
08 -
8-10 medium flour tortillas
→ White Sauce
09 -
3 tablespoons butter
10 -
3 tablespoons all-purpose flour
11 -
2 cups chicken broth
12 -
1 cup sour cream, at room temperature
13 -
½ teaspoon ground cumin
→ Topping
14 -
1 cup shredded Monterey Jack cheese
15 -
1 cup shredded cheddar cheese
# How to Make It:
01 -
In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute, forming a smooth light golden paste.
02 -
Gradually pour in chicken broth while whisking to prevent lumps. Continue whisking until the mixture thickens and becomes smooth, about 3-4 minutes.
03 -
Remove the saucepan from heat. Stir in sour cream, ground cumin, salt, and pepper until the sauce is evenly blended and velvety.
04 -
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, 1 cup Monterey Jack cheese, 1 cup cheddar cheese, and a pinch of salt and pepper. Mix until the filling is well combined.
05 -
Preheat oven to 175°C (350°F). Spread a thin layer of white sauce in the bottom of a lightly greased 23x33cm baking dish. Place approximately 80ml filling down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
06 -
Pour the remaining white sauce evenly over the assembled tortillas, ensuring complete coverage. Sprinkle the remaining Monterey Jack and cheddar cheeses across the top.
07 -
Bake uncovered at 175°C (350°F) for 25-30 minutes until the sauce bubbles at the edges and the cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving.
# Extra Tips:
01 -
For a perfectly smooth white sauce, whisk constantly and adjust with extra broth if it becomes too thick. Allowing the dish to rest after baking ensures the sauce sets for clean slicing.