White Chicken Enchiladas
Filled with tender chicken and melty cheese, covered in a creamy sauce, these enchiladas are perfect for a special dinner or cozy family meal.
Equipment
- 9x13-inch Baking Dish
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 2 cups cooked shredded chicken
- 8 8-inch flour tortillas
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 14 oz. chicken broth
- 1 cup sour cream
- 1 7-ounce can diced green chiles
- to taste salt
- to taste pepper
- for garnish cilantro optional
Instructions
- Preheat your oven to 425°F (220°C).
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine 1 cup of shredded Monterey Jack cheese with the cooked shredded chicken.
- Lay out the flour tortillas and fill each with a generous portion of the chicken and cheese mixture. Roll them up tightly and place seam-side down in the baking dish.
- In a skillet over medium heat, melt the butter. Stir in the flour and cook for about one minute to create a roux.
- Gradually whisk in the chicken broth until smooth, then cook until slightly thickened.
- Stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Pour the sauce over the enchiladas in the baking dish, ensuring they are well covered.
- Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.