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Creamy White Chicken Enchiladas

A close-up of a baking dish filled with golden-brown, cheesy white chicken enchiladas.
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Easy and creamy white chicken enchiladas with a mild green chile sauce, perfect for a weeknight family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 3 cups shredded cooked chicken
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles.
  4. Whisk in the flour until smooth. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
  5. Remove from heat. Stir in the sour cream, salt, pepper, and cumin until well combined.
  6. Add the shredded chicken to the sauce and stir to coat.
  7. Warm the flour tortillas slightly to make them pliable.
  8. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Roll them up and place seam-side down in a 9×13 inch baking dish.
  9. Pour the remaining sauce evenly over the rolled tortillas.
  10. Sprinkle the shredded Monterey Jack cheese over the top.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Notes

  • Serve with your favorite sides like Mexican rice and refried beans.
  • For a spicier version, add a pinch of cayenne pepper to the sauce.
  • You can use leftover rotisserie chicken for convenience.

Nutrition

Find it online: https://mdlatdmm.com/white-chicken-enchiladas-creamy-easy-baked/