Creamy White Chicken Enchiladas (+Video)

Creamy White Chicken Enchiladas (+Video)

from thecountrycook.net
40 min
5 servings

Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!

Ingredients

  • 2 cups shredded, cooked chicken ((can use a store-bought rotisserie chicken))
  • 1 cup shredded Monterey Jack cheese ((or mozzarella))
  • salt, pepper, Adobo seasoning, to taste
  • 10 flour tortillas ((taco size))
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles ((do not drain))
  • 1 cup shredded Monterey Jack Cheese

Directions

  1. 1

    Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray.

  2. 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.

  3. 3

    Place chicken mixture into each of the 10 flour tortillas.

  4. 4

    Roll them all up and place them in the prepared baking dish.

  5. 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).

  6. 6

    Add 2 cups chicken broth and whisk until smooth.

  7. 7

    Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.

  8. 8

    Take sauce off the heat and pour it over the enchiladas.

  9. 9

    Top with 1 cup shredded Monterey Jack Cheese.

  10. 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.