White Chicken Enchiladas (Print Version)
# Ingredients:
→ For the Filling
01 -
3 cups rotisserie chicken, shredded
02 -
3 cups shredded Monterey Jack cheese, divided
03 -
8 to 10 small flour tortillas (corn works too)
→ For the White Sauce
04 -
3 tbsp butter
05 -
3 tbsp all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
4 oz canned diced green chiles
# Instructions:
01 -
Spray a 9 by 13 inch baking dish with cooking spray and turn your oven to 350 degrees to preheat.
02 -
Mix your shredded chicken with 1 cup of the Monterey Jack cheese in a bowl. Spoon some of this mixture down the center of each tortilla, roll them up tight, and place them seam side down in your baking dish.
03 -
Melt the butter in a skillet over medium-low heat. Sprinkle in the flour and whisk everything together. Let it cook for about a minute while whisking.
04 -
Turn the heat down to low and slowly whisk in the chicken broth. Keep cooking and stirring until the mixture starts to bubble.
05 -
Take the skillet off the heat and let the sauce cool down for 3 to 5 minutes. You want it close to room temperature before the next step or the sour cream might curdle.
06 -
Stir in the sour cream and diced green chiles. Mix until everything is smooth and the sour cream is completely blended in with no lumps.
07 -
Pour the white sauce all over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of cheese on top.
08 -
Put the dish in the oven and bake for 20 to 25 minutes until the cheese is melted and everything is hot and bubbly.
09 -
Let it cool for a couple minutes, then serve with your favorite toppings like cilantro, diced tomatoes, or sliced avocado.
# Notes:
01 -
Rotisserie chicken from the store makes this super quick. You can also use leftover cooked chicken.
02 -
Make sure to let the sauce cool before adding sour cream or it can separate and get grainy.
03 -
You can use corn tortillas for a gluten-free version, just warm them first so they don't crack when rolling.
04 -
Leftovers keep in the fridge for 3 to 4 days and reheat really well.
05 -
For extra heat, use hot green chiles or add some jalapeños to the filling.