White Chicken Enchiladas

White Chicken Enchiladas

from thebestblogrecipes.com
40 min
8 servings

Ingredients

  • 3 cups shredded chicken (a rotisserie works perfectly)
  • 1/2 yellow onion (diced finely)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 2 cups monterey jack cheese (shredded )
  • 8 large flour tortillas
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 chicken bouillon cubes
  • 2 cups water
  • 1 cup sour cream
  • 4 oz green chiles
  • 1/2 cup monterey jack cheese (shredded )
  • 1 cup shredded mexican blend cheese

Directions

  1. 1

    Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

  2. 2

    In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high fortwo minutes. Set aside.

  3. 3

    In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

  4. 4

    Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

  5. 5

    In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.

  6. 6

    Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.

  7. 7

    Mix in the sour cream, salt, pepper, green chilies, and monterey jack cheese.

  8. 8

    Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded mexican blend cheese.

  9. 9

    Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.