White Chicken n Cheese Enchiladas
Directions
- 1Add a cup of shredded Monterey Jack cheese to a mixing bowl.
- 2Add two cups of cooked shredded chicken.
- 3Add a pinch of salt and pepper, and as much adobo seasoning as you like.
- 4Mix everything until beautifully combined.
- 5Start filling up your tortillas with the mixture.
- 6Roll up the tortillas and place them in a 9x13 baking dish.
- 7In a saucepan, melt three tablespoons of butter.
- 8Whisk in three tablespoons of flour until it's nice and thick.
- 9Add two cups of chicken broth and whisk until smooth.
- 10Add one cup of sour cream and whisk together.
- 11Add a can of diced green chilies and stir for a minute or two.
- 12Turn off the heat and pour the sauce over the enchiladas.
- 13Cover the enchiladas with more Monterey Jack cheese.
- 14Bake at 350°F for 20-25 minutes, then broil for 5 minutes to get it nice and toasty.
- 15Let it cool, then cut and serve with your favorite hot sauce.
Ingredients
- 1 cup shredded Monterey Jack cheese
- 2 cups cooked shredded chicken
- 1 pinch salt
- 1 pinch pepper
- 1 as much as you want adobo seasoning
- 6 tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies
- 1 cup Monterey Jack cheese
- 1 hot sauce
Equipment
mixing bowl9x13 baking dishsaucepanwhiskcountertop burner
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