I’ve done it! I’ve topped all my previous enchilada recipes with this ultimate cheesiest enchilada ever.
Maybe it’s the Monterey Jack cheese or the additions of both sour cream and milk, but these heavenly, creamy enchiladas are the best comfort food enchiladas I’ve ever had. My family goes crazy for these, smiling as they bring stringy forkfuls of cheesy goodness to their mouths and ask for seconds.
I created this dish when my daughter asked if I would create a white enchilada sauce instead of my usual green or red enchilada sauce. Monterey Jack cheese is her favorite, so I came up with this. Now, she has me make these ahead and freeze them into single portions she can take to school for lunch and warm in the microwave.
The Secret to Perfect White Cheese Sauce for These Enchiladas
The secret to white chicken enchiladas is all in the sauce. And since the secret’s in the sauce, you have to start with the best roux possible. And white sauces need a perfectly cooked white roux.
Roux is the base of many different cheese sauces and gravies. Even chili con queso must begin with a roux because a thickening agent besides cheese is needed to make the cheese flowy and delicious.
White roux needs to be just stirred for a few minutes to reach the consistency of wet, very white sand. You don’t want to over-brown it, or the flavor profile of your white cheese sauce will suffer. The trick is to cook it long enough to cook out the flour taste but not brown it. So, taste your roux at the three-minute mark. If it still tastes super floury, cook it, stirring constantly, for another minute or two.
Then, add the milk and cheese. Voilà! You’re on your way to a perfect cheese sauce, and you can use your new saucing skills to make a variety of deliciously prepared cheese-based dishes, from mac and cheese to fondue!
How to Make Ahead and Store
To prep ahead, assemble this dish before baking and refrigerate, tightly covered, for up to 3 days. Once cooked, store leftovers in an airtight container for up to 3 days or you can also freeze this baked dish for up to 3 months.
Serving Suggestions
Serve these with bold sides or softer sides for harmony or contrast. Try them with my new favorite Mexican side—this Mexican Coleslaw with Cilantro Dressing! You could also accompany it with a side of Easy Cheesy Mexican Rice or a Frito Corn Salad.
For dessert, it has to be Tres Leches Cake or maybe a plate of irresistible Sopapillas.
White Chicken Enchiladas
Ingredients
- 2 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 teaspoon cumin powder
- 2 tablespoons finely chopped jalapeños or canned green chilies
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups shredded cooked chicken breast
- 1 cup frozen corn thawed
- 1/2 cup sliced scallions
- 2 cups shredded Monterey Jack cheese
- 8 medium flour tortillas
Instructions
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute, until bubbly and golden.
- Gradually whisk in milk and chicken broth, and cook until thickened.
- Remove from heat and stir in sour cream, cumin, jalapeños, salt, and pepper.
- In a bowl, mix chicken, corn, scallions, and 1 cup of cheese.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in a greased baking dish.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake at 350°F for 25 minutes, until bubbly and lightly browned.
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