These may not be your traditional enchiladas, but our White Chicken Enchiladas are certainly a crowd pleaser. They're super rich and creamy, with a hint of heat from the green chiles. Meanwhile, the cumin adds complexity to the cream sauce. Feel free to use corn tortillas instead of wheat—they'll work just as well here. Serve with garnishes like cilantro, limes, pico de gallo, your favorite hot sauce, and radishes, and add a side refried, black, or pinto beans and a margarita to round out the meal.

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Credit: Emily Nabors Hall

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 enchiladas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Melt butter in a medium saucepan over medium-high. Whisk flour and cumin into melted butter, and cook, stirring constantly, until flour mixture is bubbling and turns medium golden brown, about 2 to 3 minutes. Whisk in chicken broth, and bring to a simmer. Reduce heat to medium, and whisk in cream cheese until incorporated. Remove sauce from heat.

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  • Stir together chicken, green chiles, and 2 cups of the shredded cheese in a large bowl.

  • Spoon 3/4 cup of the sauce into a lightly greased (with cooking spray) 13-x 9-inch baking dish, and spread sauce evenly over bottom of baking dish. 

  • Spread a heaping 1/2 cup of chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in baking dish. Top rolled tortillas with remaining sauce and shredded cheese. Bake in preheated oven until bubbling around the edges and cheese is melted, 20 to 30 minutes.

  • Serve with avocado slices and pico de gallo. 

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