White Chicken Enchiladas Recipe
These creamy white chicken enchiladas are a comforting dish perfect for weeknight dinners or gatherings, filled with shredded chicken and Monterey Jack cheese, topped with a rich sauce.
Ingredients
- 8-10 small Flour Tortillas (or corn)
- 3 cups Rotisserie Chicken, shredded
- 3 cups Monterey Jack Cheese, shredded and divided
- 3 tablespoons Butter
- 3 tablespoons All-purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
- 4 ounces Diced Green Chiles
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat your oven to 350 degrees.
- In a medium bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese. Mix them well.
- Take each tortilla and fill them with the chicken mixture. Roll them up tightly and place them seam-side down in the baking dish.
- In a skillet over medium-low heat, melt the butter. Once melted, add the flour and whisk to combine, cooking for 1 minute.
- Reduce the heat and slowly whisk in the chicken broth. Cook until bubbly, then allow to cool for 3-5 minutes.
- Stir in the sour cream and diced green chiles until you get a smooth sauce.
- Pour the prepared sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Once baked, serve with your favorite toppings.
Notes
- Prepare ingredients ahead, use fresh tortillas and high-quality cheese, allow sauce to cool before pouring, and check for doneness by ensuring enchiladas are bubbling around edges.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 2g
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