Name: Creamy White Chicken Enchiladas
Ingredients: 500 g (about 1 lb) cooked chicken, shredded or chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp olive oil; Salt & pepper, to taste; 1 tsp ground cumin; 1 tsp chili powder (optional, for mild heat); 2 tbsp butter; 2 tbsp all-purpose flour; 1 ½ cups milk (whole or semi-skim); ½ cup sour cream (or Greek yogurt); 1 cup shredded mozzarella (or cheddar); ½ cup grated Parmesan cheese; ½ tsp garlic powder; ¼ tsp salt (or to taste); ¼ tsp black pepper; 8 flour tortillas (medium size); 1 cup shredded cheese (mozzarella or cheddar) for topping; Optional toppings: chopped cilantro or parsley, sliced green onions, sour cream, avocado, salsa

Description

A comforting, creamy, cheesy enchilada dish filled with tender chicken — warm and satisfying, perfect for dinner or sharing with friends and family.

Ingredients

Scale

For the Chicken Filling

500 g (about 1 lb) cooked chicken, shredded or chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt & pepper, to taste
1 tsp ground cumin
1 tsp chili powder (optional, for mild heat)

For the Creamy Sauce

2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk (whole or semi-skim)
½ cup sour cream (or Greek yogurt)
1 cup shredded mozzarella (or cheddar)
½ cup grated Parmesan cheese
½ tsp garlic powder
¼ tsp salt (or to taste)
¼ tsp black pepper

For Assembly

8 flour tortillas (medium size)
1 cup shredded cheese (mozzarella or cheddar) for topping
Optional toppings: chopped cilantro or parsley, sliced green onions, sour cream, avocado, salsa

Instructions

Prepare the Chicken Filling
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent (~3–4 minutes).
- Add minced garlic and cook 30 seconds more until fragrant.
- Add shredded chicken, cumin, chili powder (if using), salt, and pepper. Stir to combine and warm through. Remove from heat.
Make the Creamy Sauce
- In a saucepan over medium heat, melt butter. Stir in flour and cook for about 1 minute to make a roux.
- Gradually whisk in milk until the sauce thickens.
- Stir in sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until smooth and creamy.
Assemble the Enchiladas
- Preheat oven to 180 °C (350 °F).
- Lightly grease a baking dish.
- Spread a thin layer of creamy sauce on the bottom.
- Place ~2–3 tbsp of chicken filling on each tortilla, roll up tightly, and place seam-side down in the dish.
- Pour the remaining creamy sauce over the top of all rolled tortillas.
- Sprinkle the extra shredded cheese on top.
Bake
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- If you want a golden, slightly crispy top, broil for 1–2 minutes at the end — but watch closely so it doesn’t burn.

Serve
- Let rest for 5 minutes before serving.
- Garnish with chopped cilantro or parsley, sliced green onions, and optional toppings: sour cream, avocado, or salsa. Serve warm.

Notes

Use pre-cooked chicken (roasted, grilled, or leftover) for quick prep.
Stir sauce gently and avoid high heat to prevent cheese from becoming grainy.
Don’t overfill tortillas — makes rolling easier and prevents tearing.
Letting it rest after baking helps the sauce settle, creating cleaner slices.