Description
This easy White Chicken Enchiladas recipe has soft tortillas filled with tender cheesy chicken covered with a creamy enchilada sauce. You will love this dinner recipe with a double layer of cheese that adds to the richness and flavor of this comforting popular dish.
Ingredients
1 tablespoon salted butter
1/2 cup yellow onion, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
4 ounce can roasted green chilis
1 teaspoon cumin
1/2 cup sour cream
Salt (to taste)
4 cups cooked chicken, shredded
4 cups grated Monterrey jack cheese, divided (2 cups + 2 cups) 12 tortillas, fajita size
Cilantro and lime to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a frying pan over medium heat, melt the butter and sauté the onions until they have a translucent appearance. Sprinkle on the flour and allow it to absorb the moisture. Gradually whisk in the chicken broth until well incorporated and no flour lumps remain.
- Stir in the cumin and green chiles. Remove from heat, then stir in the sour cream. Add salt to taste (optional). Spread some of the sauce in the bottom of a 9×13 baking dish (I used about 1 cup).
- In a mixing bowl, mix the chicken and half of the cheese (2 cups). Scoop even portions of the chicken mixture onto tortillas (about 1/3 cup each) and roll, then place seam side down in the baking dish.
- Pour the remaining sauce on top of the enchiladas and top with the remaining cheese. Bake uncovered for 25-30 minutes. If you like, you can turn your oven to broil and bake for an additional 2-3 minutes and allow the cheese to bubble.
- Remove from oven and allow to cool slightly. Garnish with fresh cilantro and lime, serve warm.
Notes
Storage and reheating instructions:
Store any leftovers using an airtight container in the fridge for up to 3 days.
Freeze using a freezer-safe container in the freezer for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat in a 350°F oven covered with foil for 15- 20 minutes or until heated through. Or in the microwave with a microwave-safe dish using 30 intervals until heated through.
Make ahead of time:
Store your prepared enchiladas in the fridge for 24 hours before you bake them. Or in the freezer for up to 3 months, thaw overnight in the fridge then bake to our instructions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
