Creamy White Chicken Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6–8 enchiladas (4 servings)

---

Ingredients

For the Filling:

• 2 cups (300 g) cooked shredded chicken (rotisserie works great)
• 1 cup (120 g) shredded Monterey Jack or mozzarella cheese
• ½ cup (60 g) shredded cheddar cheese
• ½ cup (120 ml) sour cream or plain Greek yogurt
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste

For the Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups (480 ml) chicken broth
• 1 cup (240 ml) sour cream
• 1 (4 oz / 115 g) can diced green chiles
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Assembly:

• 6–8 small flour tortillas
• 1 cup (100 g) shredded cheese (Jack or cheddar blend) for topping
• Chopped fresh cilantro, for garnish

---

Directions

1. Preheat the Oven
   Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Filling
   In a bowl, mix shredded chicken, cheeses, sour cream, onion, garlic, cumin, chili powder, salt, and pepper. Stir until combined.
3. Make the Sauce
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth and thickened (about 3 minutes).
   Remove from heat and stir in sour cream, green chiles, garlic powder, salt, and pepper. Do not let the sauce boil after adding sour cream to prevent curdling.
4. Assemble the Enchiladas
   Spoon about ¼ cup of the filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
5. Add Sauce & Cheese
   Pour the sauce evenly over the enchiladas and top with the remaining shredded cheese.
6. Bake
   Bake uncovered for 20–25 minutes, or until the top is bubbling and slightly golden.
7. Serve
   Let cool for 5 minutes, then garnish with fresh cilantro and serve warm.

---

Chef’s Tip

• Add diced jalapeños to the filling for a spicy kick.
• For extra flavor, drizzle the baked enchiladas with lime crema (sour cream + lime juice + pinch of salt).
• These reheat beautifully — perfect for next-day lunches.