Description
Creamy and flavorful white chicken enchiladas with a rich cheese sauce.
Ingredients
Scale
For the Crust:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup diced green chilies
- 1/4 cup chopped fresh cilantro
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, sour cream, green chilies, and cilantro.
- Divide the mixture evenly among the tortillas, roll them up, and place seam-side down in a baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Add garlic powder, cumin, salt, and pepper. Cook until thickened, about 5 minutes. Pour sauce over the enchiladas.
- Sprinkle remaining cheese on top. Bake for 20-25 minutes until bubbly and golden.
Notes
You can customize the seasonings to taste.