Enchiladas with Creamy White Chicken

Table of Contents

Ingredients

Regarding the Enchiladas:

Two cups of cooked, shredded chicken (rotisserie chicken is a good option)
One cup of sour cream
One cup of homemade or store-bought cream of chicken soup
One cup of Monterey Jack cheese, shredded (plus more for garnish)
One teaspoon of powdered garlic
One teaspoon of powdered onion
One teaspoon of cumin
To taste, add salt and pepper.
8-10 flour tortillas, each measuring 8 inches

Regarding the White Sauce:

Two tablespoons of butter without salt
Two teaspoons of flour for all purposes
One cup of chicken broth
Half a cup of sour cream
One teaspoon of powdered garlic
One teaspoon of powdered onion
One teaspoon of cumin
To taste, add salt and pepper.
Garnish with chopped cilantro or green onions, if desired.

Directions

Warm up the oven:

Set the oven temperature to 175°C (350°F).

Get the filling ready:

Add the shredded chicken, 1 cup sour cream, cream of chicken soup, 1 cup shredded cheese, cumin, onion powder, garlic powder, salt, and pepper to a large mixing bowl. Mix thoroughly to blend.

Stuff the tortillas:

Spoon 1/4 to 1/3 cup of the chicken mixture onto the center of one tortilla. Place it seam-side down in a 9 x 13-inch baking dish that has been oiled and securely rolled up. Continue with the remaining filling and tortillas.

Prepare the White Sauce:

Melt the butter in a medium saucepan over medium heat. To make a roux, add the flour and heat for approximately one minute, or until just beginning to turn golden.
Add the chicken broth gradually and whisk until smooth. Cook until the sauce slightly thickens, about 2 to 3 minutes.
Take off the heat and mix in the sour cream, cumin, onion and garlic powders, salt, and pepper. Stir until thoroughly blended.

Put the Enchiladas together:

Evenly cover the rolled enchiladas in the baking dish with the white sauce. On top, scatter more shredded cheese.

Bake:

Bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted and the edges are starting to become a light golden color.

Serve:

After baking, take it out of the oven and give it some time to cool. If desired, garnish with chopped cilantro or green onions. Warm up and dig in!

Advice

Make-Ahead: The enchiladas can be made in advance and kept in the refrigerator prior to baking. Simply extend the baking time by a few minutes.
Variations: For added taste and texture, you can mix in chopped black beans, corn or green chilis with the mixture.
Serving Ideas: Serve with a fresh salad, refried beans, or Mexican rice on the side.

Flavorful, cheesy, and creamy are these Creamy White Chicken Enchiladas. They’re great for a large gathering and a great dinner alternative! Have fun while you cook!