Description
Creamy White Chicken Enchiladas recipe for cozy nights.
Ingredients
Scale
- 6 Flour Tortillas (medium-sized)
- 3 cups Cooked Shredded Chicken (rotisserie chicken recommended)
- 1 cup Monterey Jack Cheese (can substitute with pepper jack)
- 1 cup Cheddar Cheese (or your favorite cheese)
- 1 can Diced Green Chiles (canned or fresh)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Onion (diced)
- 4 tablespoons Butter
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream (can substitute with cashew cream)
- 1 teaspoon Ground Cumin
- Salt and Pepper (to taste)
Instructions
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the chicken broth, whisking continuously until thickened. Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a separate bowl, combine the cooked shredded chicken, diced onion, diced green chiles, chopped cilantro, and Monterey Jack cheese. Mix well.
- Spread a thin layer of white sauce on the bottom of a greased 9×13 inch baking dish. Place a generous amount of chicken filling in each tortilla, roll tightly, and lay seam-side down in the dish.
- Pour the remaining white sauce over the rolled enchiladas and sprinkle with cheddar cheese. Bake in a preheated oven at 350°F for 25-30 minutes or until bubbly and golden.
- Let the enchiladas rest for about 5 minutes before serving to allow the sauce to set.
Notes
- This dish is perfect for customizing with your favorite ingredients.
- Use leftover chicken for a quicker preparation.
- Adjust spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg