White Chicken Enchiladas
Tender chicken, melty cheese, and a creamy green chile sauce come together for a cozy, oven-baked Tex-Mex dinner.
Equipment
- 9x13-inch baking dish
- Large skillet
- Whisk
- Mixing Bowls
- Rubber spatula or spoon
- Measuring cups and spoons
Ingredients
- 8 taco-size 8-inch flour tortillas
- 3 c fully cooked rotisserie chicken shredded or chopped
- 3 c Monterey Jack cheese shredded (divided)
- 3 T butter
- 3 T all-purpose flour
- 2 c chicken broth
- 1 c sour cream
- 1 4 oz can diced green chilies
- Optional toppings: chopped green onions chopped parsley or cilantro, guacamole, salsa or pico de gallo
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a small bowl, mix chicken and 1 c cheese. Season with salt and pepper if desired.
- Fill tortillas with the mixture, roll, and place seam-side down in the dish.
- In a skillet, melt butter over medium heat. Whisk in flour; cook 1 min.
- Slowly whisk in broth. Cook until thick and bubbly, 3–5 min.
- Remove from heat. Cool slightly, then whisk in sour cream and green chiles.
- Pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake 20–25 min, until heated through and lightly browned.
- Serve with your favorite toppings.
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