White Chicken Enchiladas
Directions
- 1Preheat the oven to 350°F.
- 2In a bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
- 3Spoon the filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- 4Melt the butter in a skillet over medium heat.
- 5Whisk in the flour and cook for about 1 minute to form a smooth base.
- 6Slowly whisk in the chicken broth, stirring constantly until the sauce thickens.
- 7Remove from heat and gently stir in the sour cream and diced green chilies until creamy and smooth.
- 8Pour the white sauce evenly over the rolled tortillas.
- 9Sprinkle the remaining cheese over the top.
- 10Bake for 20–25 minutes until the enchiladas are bubbly and lightly golden around the edges.
Ingredients
- 10 flour tortillas, soft taco size
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies
Equipment
baking dishskillet
Tips
- Rotisserie chicken works great for convenience.
- Pepper Jack cheese can replace Monterey Jack for extra heat.
- Cream cheese can be mixed with sour cream for a richer sauce.
- Serve hot with rice, beans, or a simple green salad.
- A spoonful of extra sour cream or fresh cilantro on top makes them even better.
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