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White chicken enchiladas in a baking dish topped with melted cheese and cilantro

White Chicken Enchiladas

Creamy white chicken enchiladas withroasted poblanos and a roux-based sauce built to stay smooth through a fullbake.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded
  • 1 cup Monterey Jack shredded
  • 1/2 cup sharp white cheddar shredded
  • 2 roasted poblano peppers peeled, seeded, diced
  • 1/4 cup fresh cilantro chopped
  • 12 corn tortillas
  • 2 tbsp vegetable oil for frying
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup Monterey Jack shredded, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and white pepper to taste

Method
 

  1. Roast poblanos until charred, steam 10 minutes, peel, seed, and dice.
  2. Fry tortillas about 10 seconds per side until pliable.
  3. Make roux with butter and flour, cook 2 minutes.
  4. Whisk in broth, simmer 5 minutes until thickened.
  5. Remove from heat, whisk in sour cream, heavy cream, cumin, and garlic powder.
  6. Combine chicken, poblanos, cilantro, cheeses, and 1/2 cup sauce for filling.
  7. Roll filling into tortillas, place seam-side down in baking dish.
  8. Pour remaining sauce over top, scatter remaining cheese.
  9. Bake at 375°F for 20 to 25 minutes until bubbling and golden.
  10. Rest 5 minutes before serving.

Notes

Storage: Refrigerate up to 3 days; reheat at 350°F for 15 minutes. Freezes unbaked up to 2 months.
Allergen note: Contains dairy and gluten. Cashew cream and dairy-free butter work for dairy-free; gluten-free flour blend for gluten-free roux.
Notes: Can be assembled a day ahead and refrigerated unbaked, or frozen unbaked for longer storage.