White Chicken Enchiladas
Directions
- 1Shred one rotisserie chicken.
- 2Add shredded Monterey Jack cheese, softened cream cheese, green chilies, and half a taco seasoning packet to a bowl.
- 3Mix all ingredients in the bowl until evenly combined.
- 4Spray a baking sheet with cooking spray.
- 5Evenly distribute the chicken mixture into six tortillas.
- 6Place the filled tortillas seam-side down in the baking dish.
- 7Melt butter in a frying pan. Add flour and the rest of the taco seasoning packet.
- 8Slowly add chicken stock until the mixture looks like one big goopy mess.
- 9Add sour cream and more shredded Monterey Jack cheese to the pan and mix well.
- 10Pour the sauce over the enchiladas.
- 11Bake in the oven for about 25 minutes.
Ingredients
- 1 rotisserie chicken
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 1 tablespoon green chilies
- 1 taco seasoning packet
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 1 cup sour cream
- 6 tortillas
Equipment
baking sheetbowlfrying panwhisk
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