Description
Creamy, cheesy, and absolutely irresistible! These White Chicken Enchiladas will make you forget all about the traditional red sauce version.
Ingredients
Scale
- 2½ cups cooked shredded chicken (about 2 large chicken breasts)
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas (8-inch size)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Season and shred chicken if not already prepared.
- In a bowl, combine shredded chicken with ¾ cup Monterey Jack cheese and half of the green chilies.
- In a medium saucepan over medium heat, melt butter. Add flour and whisk for 1-2 minutes.
- Gradually add chicken broth while whisking constantly. Simmer until thickened, about 3-4 minutes.
- Remove from heat and cool for 5 minutes. Stir in sour cream, remaining green chilies, salt, pepper, and cumin.
- Lightly oil both sides of tortillas and warm them until pliable.
- Spread ¼ cup sauce on the bottom of a 9×13 inch baking dish.
- Place about 3 tablespoons of chicken mixture in each tortilla, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with remaining 1¼ cups cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden. Optionally broil for 1-2 minutes at the end.
- Garnish with fresh cilantro and serve with your favorite toppings.