A delightful twist on a classic dish, these creamy white chicken enchiladas are packed with flavors and perfect for a satisfying family meal.

Scale

Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it forms a smooth roux.
Gradually add chicken broth, whisking constantly until the sauce thickens, about 3-4 minutes. Stir in sour cream, cumin, salt, and pepper.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix thoroughly.
Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 inch baking dish.
Place about 1/3 cup of chicken mixture in each tortilla, roll tightly, and place seam-side down in the dish.
Pour remaining white sauce over enchiladas and sprinkle with remaining cheeses.
Bake uncovered for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.

Serve garnished with cilantro and a dollop of sour cream. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.

Keywords: enchiladas, chicken, creamy sauce, Mexican food