Easy White Chicken Enchiladas (Print Version)
# Ingredients:
→ Enchiladas
01 -
8-10 flour tortillas
02 -
2 cups cooked and shredded chicken
03 -
2 cups shredded Monterey Jack cheese, divided
→ Creamy White Sauce
04 -
3 tablespoons butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
1 can (4 oz) diced green chilies
→ Optional Garnishes
09 -
Fresh cilantro, chopped
10 -
Diced tomatoes
11 -
Extra sour cream
12 -
Diced avocado
13 -
Sliced green onions
# Instructions:
01 -
Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray.
02 -
In a medium bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well to combine.
03 -
Place about ¼ cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Arrange all rolled enchiladas snugly in the dish.
04 -
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth and no lumps remain.
05 -
Continue cooking the sauce, stirring constantly, until it thickens and begins to bubble, about 4-5 minutes. The sauce should coat the back of a spoon.
06 -
Remove the saucepan from heat. Stir in the sour cream and diced green chilies until fully combined and smooth. Season with salt and pepper to taste if desired.
07 -
Pour the creamy sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
08 -
Bake uncovered in the preheated oven for 20-25 minutes, until the enchiladas are hot throughout and the cheese is melted and beginning to brown at the edges.
09 -
Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like fresh cilantro, diced tomatoes, or extra sour cream if desired.
# Notes:
01 -
For quicker preparation, use rotisserie chicken from your grocery store.
02 -
The sauce will continue to thicken as it cools, so don't worry if it seems a bit thin when first removed from heat.
03 -
For a spicier version, add a minced jalapeño to the sauce or use pepper jack cheese instead of Monterey Jack.