Description
Description Indulge in these creamy white chicken enchiladas, enveloped in a rich sauce and baked to perfection, perfect for family feasts or cozy dinners.
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
- 12 small flour tortillas (or corn tortillas, if preferred)
- 1 cup shredded Monterey Jack cheese (for topping)
- Chopped fresh cilantro
- Sliced green onions
- Diced tomatoes
- Sliced jalapeños
- Salsa, guacamole, or sour cream
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Instructions
- Preheat your oven to 350°F. In a medium bowl, combine shredded chicken, half of the Monterey Jack and cheddar cheeses, diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour, then gradually add chicken broth, stirring to avoid lumps. Cook until thickened (3-5 minutes). Stir in sour cream, diced green chilies, garlic powder, onion powder, and additional salt and pepper to taste.
- Take a tortilla, spoon chicken filling into the center, and roll tightly. Place seam-side down in a greased baking dish. Repeat with all tortillas.
- Pour creamy white sauce over the enchiladas and sprinkle with reserved cheese.
- Bake for 20-25 minutes, until bubbling and golden.
- Garnish with cilantro, green onions, diced tomatoes, and jalapeños. Serve with salsa, guacamole, or sour cream.
Notes
- Notes
- For extra flavor, don’t skip the garnishes. You can make these enchiladas ahead of time and refrigerate them until ready to bake.