Creamy White Chicken Enchiladas (Print Version)
# Ingredients:
→ For the Enchiladas
01 -
8-10 small flour tortillas
02 -
3 cups cooked chicken, shredded or chopped
03 -
3 cups Monterey Jack cheese, freshly shredded, divided
→ For the White Sauce
04 -
3 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
1 can (4 ounces) mild diced green chilies
→ For Garnish
09 -
2-3 tablespoons green onions, thinly sliced
# Instructions:
01 -
Heat your oven to 350°F and give a 9x13-inch baking dish a good coat of cooking spray.
02 -
Mix together your shredded chicken and 1 cup of the Monterey Jack. Roll this filling up in your tortillas and place them seam-side down in your baking dish.
03 -
Melt the butter in a skillet, whisk in flour and cook for a minute. Add your broth and cook until thick and bubbly. Let it cool a few minutes, then stir in sour cream and green chilies until smooth.
04 -
Pour that creamy sauce all over your enchiladas and sprinkle with the remaining cheese. Bake for 20-25 minutes until everything's hot and bubbly.
05 -
Pop it under the broiler to get that cheese golden and gorgeous. Sprinkle with green onions and serve it up hot!
# Notes:
01 -
Let sauce cool slightly before adding sour cream to prevent curdling
02 -
Can use rotisserie chicken for quick prep
03 -
Make sure tortillas are fresh for easy rolling