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Discover the Creamy White Chicken Enchiladas You’ll Love!

Creamy White Chicken Enchiladas 7 Ingredients Ultimate Delicious
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Creamy white chicken enchiladas are a beloved Tex-Mex dish that combines the rich, velvety texture of a creamy white sauce with the bold flavors of tender shredded chicken, melted cheese, and zesty spices. This comforting recipe is perfect for cozy weeknight dinners, casual gatherings, or any occasion when you’re craving a hearty, satisfying meal.

Ingredients

Scale
  • 8 flour tortillas
  • 2 cup shredded cooked chicken
  • 1 cup diced onion
  • 1 can (4 ounce) diced green chiles
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. 1. Preheat your oven to 375°F.

2. 2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth until the mixture is smooth. Remove from heat and stir in the sour cream, cumin, salt, and pepper.

3. 3. In a large bowl, combine the shredded chicken, diced onion, green chiles, half of the Monterey Jack cheese, half of the cheddar cheese, and chopped cilantro.

4. 4. Spread a small amount of the white sauce in the bottom of a baking dish. Place a tortilla on a flat surface, spoon the filling down the center, roll up, and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

5. 5. Pour the remaining white sauce over the rolled enchiladas and sprinkle with the remaining Monterey Jack and cheddar cheese.

6. 6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. 7. Garnish the enchiladas with extra cilantro, jalapeños, or your favorite toppings, if desired.

Notes

For an even richer sauce, consider using a combination of chicken broth and heavy cream.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Keywords: enchiladas, chicken, creamy sauce

Find it online: https://www.basterecipes.com/creamy-white-chicken-enchiladas/