Creamy-Cheesy White Chicken Enchiladas are as delicious as they sound. Really. Get ready to make your own, made-from-scratch-from-top-to-bottom enchiladas! They’re spicy, filled with tender chicken, and as the title suggests, are creamy and cheesy! Nothing beats a good, homemade enchilada, and you’ll never want another version once you taste these Creamy-Cheesy White Chicken Enchiladas!
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 jalapeƱo pepper, seeded and chopped, plus more, to taste, sliced, for topping
- 5 1/2 cups chicken, cooked and cubed
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup sour cream
- 12 flour tortillas
- 1 1/2 cups Monterey-Jack cheese, shredded
- fresh cilantro leaves, to taste, chopped, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a large skillet, heat the oil over medium heat.
Step 4 –Add the onion, the green pepper, and 1 of the jalapeƱo peppers to the skillet and cook, stirring regularly, until they are tender, about 5-7 minutes.
Step 5 –Add the chicken to the onion mixture, stir to combine, and then transfer the skillet from the heat.
Step 6 –In a small saucepan, melt the butter over medium-high heat.
Step 7 –Whisk the flour into the butter until smooth.
Step 8 –Add the chicken broth, the cumin, the garlic powder, the salt, and the pepper to the flour mixture and stir to combine.
Step 9 –Bring the broth mixture to a boil and cook, stirring regularly, until it thickens and is bubbly, about 1-2 minutes.
Step 10 –Transfer the broth mixture from the heat, add the sour cream to the broth mixture, and stir to incorporate.
Step 11 –Add 1 cup of the broth mixture to the chicken mixture and stir to combine.
Step 12 –Spoon 1/2 cup of the chicken mixture down the center of the tortillas.
Step 13 –Roll the tortillas up and place them, seam-side down, into the prepared baking dish.
Step 14 –Pour the remaining broth mixture over the top of the enchiladas.
Step 15 –Bake the enchiladas, uncovered, until the sauce is bubbly and the filling is heated through, about 15-20 minutes.
Step 16 –Sprinkle the enchiladas with the Monterey-Jack cheese and bake until the cheese has melted, about 5-10 minutes.
Step 17 –Garnish the enchiladas with the cilantro and the remaining jalapeƱo slices.
Step 18 –Serve.
