Creamy White Chicken Enchiladas (Print Format)
Flour tortillas filled with shredded chicken, cheese, green chiles and creamy white sauce, baked to perfection.
# Ingredients:
→ Protein
01 -
2 cups shredded, cooked chicken (rotisserie chicken preferred)
→ Dairy
02 -
1 cup shredded Monterey Jack cheese
03 -
1 cup shredded Monterey Jack cheese (for topping)
04 -
1 cup sour cream
05 -
3 tablespoons butter
→ Pantry
06 -
10 flour tortillas (taco size)
07 -
3 tablespoons all-purpose flour
08 -
2 cups chicken broth
09 -
4 ounce can diced green chiles (undrained)
10 -
Salt, pepper, and Adobo seasoning to taste
# Steps:
01 -
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
02 -
Combine shredded chicken, 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning in a medium bowl.
03 -
Divide the chicken mixture evenly among the 10 flour tortillas. Roll each tortilla tightly and arrange seam side down in the prepared baking dish.
04 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute without browning. Gradually whisk in chicken broth until smooth.
05 -
Remove sauce from heat, then stir in sour cream and diced green chiles, keeping the mixture warm but not boiling.
06 -
Pour the white sauce evenly over enchiladas, then sprinkle with remaining shredded Monterey Jack cheese. Bake for 20 to 25 minutes until heated through and cheese is melted.
07 -
If desired, broil on high for 1 to 2 minutes to brown and bubble the cheese lightly. Watch carefully to avoid burning.
# Tips:
01 -
Avoid boiling the sauce once sour cream is added to prevent curdling.