By Ann Stockton
Creamy White Chicken Enchiladas
10 steps
Prep:25minCook:30min
I love White Chicken Enchiladas, but I’m not fond of anything with cream of whatever soup! Problem solved! Absolutely then best I’ve ever had!
Updated at: Tue, 25 Jun 2024 20:12:58 GMT
Nutrition balance score
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Ingredients
6 servings
2 ½ cupschicken
shredded, cooked, can use a store-bought rotisserie chicken
1 cupMonterey Jack cheese
shredded, or mozzarella
salt
pepper
Adobo seasoning
to taste
10flour tortillas
taco size
3 tablespoonsbutter
3 tablespoonsall-purpose flour
2 cupschicken broth
1 cupsour cream
4 ouncecan diced green chiles
do not drain
1 cupshredded monterey jack cheese
oven ing dish with cooking spray
Preheat to 350F degrees Spray 9×13-inch bak nonstick
2 cupschicken
together, shredded, cooked with
1 cupMonterey Jack cheese
shredded
salt
pepper
Adobo seasoning
to taste
0.33 CPlace chicken mixture
into each of the 10 flour tortillas
roll
them all up and place them in the prepared baking dish
Instructions
Step 1
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
Step 2
In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
Step 3
Place chicken mixture (about 1/3 C)into each of the 10 flour tortillas.
Step 4
Roll them all up and place them in the prepared baking dish.
Step 5
In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
Step 6
Add 2 cups chicken broth and whisk until smooth.
Step 7
Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
Step 8
Take sauce off the heat and pour it over the enchiladas.
Step 9
Top with 1 cup shredded Monterey Jack Cheese.
Step 10
Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly!
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