White Chicken Enchiladas (Print Version)
# Ingredients:
→ For the Enchiladas
01 -
2 cups shredded, cooked chicken (rotisserie works great)
02 -
1 cup shredded Monterey Jack cheese (or mozzarella)
03 -
Salt, pepper, and Adobo seasoning, to taste
04 -
10 flour tortillas (taco size)
→ For the Sauce
05 -
3 tablespoons butter
06 -
3 tablespoons all-purpose flour
07 -
2 cups chicken broth
08 -
1 cup sour cream
09 -
1 (4-ounce) can diced green chiles, undrained
10 -
1 cup shredded Monterey Jack cheese
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium bowl, mix the shredded chicken with 1 cup of Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste.
03 -
Evenly distribute the chicken mixture among the tortillas, rolling them up tightly. Place seam-side down in the prepared baking dish.
04 -
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and slightly thickened.
05 -
Gradually whisk in the chicken broth until smooth. Stir in the sour cream and diced green chiles. Do not let the sauce boil—just heat until warmed through.
06 -
Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of cheese on top.
07 -
Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden-brown top, broil on high for 1-2 minutes.
08 -
Let the enchiladas cool for a few minutes before serving. Enjoy warm!
# Notes:
01 -
For extra flavor, add sautéed onions or bell peppers to the chicken mixture.
02 -
Try swapping Monterey Jack cheese for pepper jack for a spicier kick.
03 -
These enchiladas pair well with Mexican rice and refried beans.