Creamy White Chicken Enchiladas (Print Version)
# Ingredients:
→ Enchilada Base
01 -
8-10 small flour tortillas
02 -
3 cups cooked chicken, shredded or chopped
03 -
3 cups Monterey Jack cheese, shredded (divided)
→ White Sauce
04 -
3 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
1 (4 oz) can diced green chilies (mild)
→ Garnish
09 -
2-3 tablespoons green onions, sliced
# Instructions:
01 -
Preheat oven to 350°F (177°C). Spray 9x13-inch baking dish with nonstick cooking spray.
02 -
Mix shredded chicken and 1 cup Monterey Jack cheese in a small bowl.
03 -
Fill each tortilla with chicken mixture, roll up, and place seam-side down in prepared dish.
04 -
Melt butter in skillet over medium heat. Whisk in flour and cook 1 minute. Remove from heat, slowly whisk in broth. Return to heat, cook until thickened and bubbly, 3-5 minutes. Let cool slightly, then stir in sour cream and green chilies until smooth.
05 -
Pour sauce over enchiladas and sprinkle with remaining 2 cups cheese.
06 -
Bake 20-25 minutes until heated through and bubbly. Optional: broil 1-2 minutes for golden top.
07 -
Top with sliced green onions and serve warm.
# Notes:
01 -
Can use rotisserie chicken for convenience
02 -
For extra heat, use medium/hot chilies or add cayenne
03 -
Pairs well with Spanish rice, beans, or green salad
04 -
Let sauce cool slightly before adding sour cream to prevent curdling