Creamy White Chicken Enchiladas (Print Format)

Tender chicken with a creamy sauce and melted cheese baked in soft tortillas for a comforting meal.

# Ingredients:

→ Filling

01 - 3 cups cooked shredded chicken
02 - 1 cup shredded Monterey Jack cheese
03 - Salt, to taste
04 - Black pepper, to taste
05 - 1 tsp Adobo seasoning

→ Sauce

06 - 4 tbsp unsalted butter
07 - 3 tbsp all-purpose flour
08 - 2 cups chicken broth, low sodium preferred
09 - 1 cup sour cream
10 - 4 oz diced green chiles, undrained

→ Assembly

11 - 8 soft flour tortillas (taco size)
12 - 1 cup shredded Monterey Jack cheese, for topping

# Steps:

01 - Spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
02 - In a medium bowl, combine shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning. Toss until evenly seasoned.
03 - Spoon the chicken and cheese mixture into each flour tortilla, roll tightly, and place seam side down in the prepared baking dish.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour until a bubbly paste forms. Cook gently for 1 minute without browning.
05 - Gradually whisk in chicken broth, stirring continuously to avoid lumps. Cook until sauce smooths and slightly thickens, about 2-3 minutes.
06 - Remove from heat or set to very low. Whisk in sour cream and undrained green chiles until fully combined and creamy. Avoid boiling to prevent separation.
07 - Pour the warm cream sauce evenly over the rolled tortillas, ensuring full coverage. Sprinkle the remaining 1 cup Monterey Jack cheese on top.
08 - Bake uncovered at 350°F (176°C) for 20-25 minutes until bubbly. Turn on broiler for 1-2 minutes to brown cheese edges, watching carefully to avoid burning.

# Tips:

01 - Let the enchiladas rest 10 minutes before serving to firm up for neater slices and creamier sauce.
02 - Shred cheese yourself for smoother melting; pre-shredded cheese may become gritty in the sauce.
03 - Avoid boiling the sour cream sauce to prevent curdling; warm gently instead.
04 - Sauce can be made ahead and stored refrigerated for easy assembly later.

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