Creamy White Chicken Enchiladas Recipe
This Creamy White Chicken Enchiladas recipe offers a delightful blend of tender chicken, rich creamy sauce, and melted cheese, all wrapped in soft tortillas. It's a perfect dish for those who love the comforting flavors of Mexican cuisine with a creamy twist. Ideal for family dinners, gatherings, or a cozy night in, these enchiladas are sure to be a crowd-pleaser.
Ingredients
For the Chicken:
- 2 cups cooked and shredded chicken rotisserie chicken works well
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 4 oz cans diced green chilies
- Salt and pepper to taste
Additional:
- 8-10 flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro for garnish optional
Instructions
Preheat Oven and Prepare Baking Dish:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish.
Season the Chicken:
- In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and pepper. Set aside.
Make the Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for about 1 minute.
- Gradually whisk in chicken broth. Continue whisking to remove any lumps.
- Cook until the sauce has thickened, about 5 minutes.
- Remove from heat and stir in sour cream and diced green chilies. Season with salt and pepper.
Assemble the Enchiladas:
- Lay out a tortilla and place a generous amount of chicken in the center.
- Sprinkle some cheese over the chicken.
- Roll up the tortilla and place it seam side down in the baking dish.
- Repeat with the remaining tortillas.
Add Sauce and Cheese:
- Pour the sauce over the enchiladas, covering them thoroughly.
- Sprinkle the remaining cheese over the top.
Bake:
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and slightly browned.
Garnish and Serve:
- Garnish with fresh cilantro if desired.
- Serve hot and enjoy!