Creamy White Chicken Enchiladas

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!

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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!