This dish is the most delicious White Chicken Enchiladas you will ever taste. It’s quick, keeps well for leftovers (if you have any), and will please your family and friends forever. They’ll be requesting it at your next dinner.
I serve Spanish Rice on the side and usually add some finely chopped Jalapenos in the chicken mixture. We like it hot and spicy!!
Try it!
White Chicken Enchiladas
Ingredients
Scale
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 2 cups shredded Monterey Jack cheese
- salt, pepper, taco seasoning, to taste
- 10 flour tortillas (taco size)
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1/4 cup diced green onions
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, taco seasoning, to taste.
- Place chicken mixture into each of the 10 flour tortillas.
- Roll them all up and place them in the prepared baking dish.
- In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don’t let it burn).
- Add 2 cups chicken broth and whisk until smooth.
- Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with 1 cup shredded Monterey Jack Cheese.
- Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
- Top with green onions and serve!
