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Step 1: Prepare the Chicken Filling
In a large bowl, combine the shredded chicken with 1 cup of the shredded cheese. Mix well until the cheese blends evenly with the chicken. This will create a creamy, cheesy filling for the enchiladas.
Step 2: Assemble the Enchiladas
Lay out the flour tortillas. Spoon some of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a greased 9x13-inch baking dish.
Step 3: Make the White Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth roux. Slowly pour in the chicken broth while whisking continuously until the mixture thickens and becomes smooth.
Step 4: Add Flavor and Creaminess
Remove the saucepan from the heat. Stir in the sour cream and diced green chilies until the sauce becomes creamy and fragrant. Season with salt and pepper to taste.
Step 5: Pour and Top
Pour the white sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top for that irresistible golden finish.
Step 6: Bake to Perfection
Bake the enchiladas in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the cheese is melted and bubbly. For a slight golden crust, broil for an extra 2–3 minutes.
Step 7: Garnish and Serve
Once baked, let the enchiladas rest for a few minutes before serving. Garnish with chopped cilantro or green onions for a fresh pop of color and flavor.
🌟 Serving Tip
Serve your creamy white chicken enchiladas with Mexican rice, refried beans, or a crisp green salad.
Conclusion:
These White Chicken Enchiladas are rich, creamy, and incredibly satisfying. Whether it’s a cozy family dinner or a meal to impress guests, this recipe never disappoints. Every bite is a comforting reminder of why it’s one of my all-time favorite dishes. 💛
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