Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are packed with tender shredded chicken, melted cheese, and a rich white sauce. A perfect comfort food dinner ready in just 40 minutes!
Equipment
- 9"x13" Baking Dish
- Medium Saucepan
Ingredients
Filling
- 2 cups shredded cooked chicken can use rotisserie chicken
- 1 cup shredded Monterey Jack cheese or mozzarella
- 10 flour tortillas taco size
Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles do not drain
- 1 cup shredded Monterey Jack cheese for topping
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray.
- Mix shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning in a bowl.
- Place chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add chicken broth, whisking constantly until smooth. Stir in sour cream and green chiles; do not let it boil.
- Pour sauce over the enchiladas, sprinkle remaining cheese on top, and bake for 20-25 minutes. Optionally broil for 1-2 minutes to brown the cheese.
Notes
For a spicier kick, add diced jalapeños to the filling or sauce!