Creamy White Chicken Enchiladas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 servings
For the filling
3 cups cooked chicken shredded or chopped (can use a rotisserie chicken)
3 cups shredded Monterey jack cheese, divided
8-10 small flour tortillas
For the sauce
3 tablespoons unsalted butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies mild
Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
In a medium bowl, combine chicken and 1 cup cheese. Fill tortillas with mixture. Roll each one up and place seam side down in prepared baking dish.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook and let thicken for 1 minute. Add in chicken broth and whisk until smooth. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese.
Bake for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Optional: You can broil the enchiladas for
1-2 minutes until the cheese is slightly browned. Serve warm.
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