White Chicken Enchiladas

25 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F.
  2. 2In a bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
  3. 3Spoon the filling into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  4. 4Melt the butter in a skillet over medium heat.
  5. 5Whisk in the flour and cook for about 1 minute to form a smooth base.
  6. 6Slowly whisk in the chicken broth, stirring constantly until the sauce thickens.
  7. 7Remove from heat and gently stir in the sour cream and diced green chilies until creamy and smooth.
  8. 8Pour the white sauce evenly over the rolled tortillas.
  9. 9Sprinkle the remaining cheese over the top.
  10. 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.