EASY CREAMY WHITE CHICKEN ENCHILADAS

EASY CREAMY WHITE CHICKEN ENCHILADAS

from thecountrycook.net
40 min
6 servings

Ingredients

  • 2 cups shredded, cooked chicken ((can use a store-bought rotisserie chicken))
  • 10 flour tortillas ((taco size))
  • 2 cups shredded Monterey Jack cheese ((or mozzarella))
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • salt & pepper & Adobo seasoning, (to taste)

Directions

  1. 1

    Preheat oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.

  2. 2

    In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.

  3. 3

    Place chicken mixture into each of the flour tortillas.

  4. 4

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

  5. 5

    In a medium sauce pan, melt butter.

  6. 6

    Whisk in flour and let cook and thicken for 1 minute (don't let it burn).

  7. 7

    Add chicken broth and whisk until smooth.

  8. 8

    Stir in sour cream and green chiles. Be sure not to let the mixture boil.

  9. 9

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

  10. 10

    Top with remaining shredded cheese.

  11. 11

    Bake for about 20-25 minutes.

  12. 12

    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.