White Chicken Enchiladas

Step 2: Make the White Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add the flour and whisk continuously for 1–2 minutes to form a roux. This will thicken your sauce.
3. Gradually pour in the chicken broth while whisking to avoid lumps.
4. Stir in the heavy cream, cumin, smoked paprika, salt, and pepper.
5. Cook for 3–5 minutes until the sauce thickens slightly.
6. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese until smooth.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Take a tortilla and spoon 3–4 tablespoons of the chicken filling down the center.
4. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 4: Add the Sauce and Cheese

1. Pour the prepared white sauce evenly over the rolled enchiladas, making sure each one is well coated.
2. Sprinkle additional shredded cheese on top for that irresistible melty layer.

Step 5: Bake to Perfection

1. Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 6: Garnish and Serve

1. Let the enchiladas rest for 5 minutes before serving.
2. Garnish with chopped cilantro or green onions for freshness and color.
3. Serve warm with a side of Mexican rice, beans, or a fresh salad.

Tips for the Perfect White Chicken Enchiladas

• Chicken: Rotisserie chicken saves time, but poached or baked chicken works beautifully.
• Sauce consistency: If your sauce seems too thick, add a splash of chicken broth to loosen it.
• Tortillas: Warm tortillas slightly in a skillet or microwave to prevent cracking while rolling.
• Make ahead: You can assemble the enchiladas a day in advance, cover, and refrigerate. Just bake before serving.

White Chicken Enchiladas are creamy, cheesy, and bursting with flavor. They strike the perfect balance between comfort food and gourmet dish, making them a favorite for both weeknight dinners and special occasions.

If you want, I can also create a short, printable recipe card version for these enchiladas that’s super easy to follow while cooking. Do you want me to do that?