White Chicken Enchiladas

🥄 Ingredients

• 2 cups cooked shredded chicken
• 2 1/2 cups shredded Monterey Jack cheese, (divided)
• 1/2 medium yellow onion, (diced)
• 1 teaspoon kosher salt, (divided)
• 1/4 teaspoon freshly ground black pepper
• 8 medium flour tortillas
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 2 (4-ounce) cans diced green chiles
• 1/4 teaspoon ground cumin
• chopped cilantro (for garnish)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, diced onions, 1/2 teaspoon salt, and black pepper. Mix together, taste, and season with more salt and pepper if needed.

3. 3

   Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

4. 4

   Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture. Roll the tortillas tightly to close and place in a 9x13-inch baking dish seam side down. Cover loosely with a kitchen towel and set aside.

5. 5

   In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together until smooth. Cook, whisking constantly, for 1 minute.

6. 6

   Pour in the chicken broth and whisk to combine. Bring to a low simmer, whisking constantly.

7. 7

   Add the sour cream, green chiles, 1 cup of shredded cheese, remaining 1/2 teaspoon salt, and ground cumin. Stir together until the cheese has completely melted and the sauce is bubbling. Remove from heat.

8. 8

   Pour the sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese.

9. 9

   Bake for 30 minutes, until bubbly. Garnish with cilantro and serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.