White Chicken Enchiladas

White Chicken Enchiladas

from mamalovesfood.com
45 min
6 servings

White chicken enchiladas are made with shredded chicken, monterey jack cheese, and a delicious green chile sour cream sauce!

Ingredients

  • 1.5 - 2 pounds chicken breasts (cooked and shredded)
  • 8 tortillas (flour or corn)
  • ½ medium yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons salted butter
  • 4 tablespoons all purpose flour
  • 2 cups chicken broth or stock
  • 1 can chopped green chiles (4 ounces )
  • 1 cup sour cream
  • 2 cups shredded monterey jack (divided equally in halves)

Directions

  1. 1

    Heat the oil in a medium sized skillet, then add the onion, garlic, cumin, salt and pepper. Sauté until the onion is tender, then add the shredded chicken and cook until heated through. Remove from heat and stir in 1 cup of shredded monterey jack cheese. Set aside.

  2. 2

    In a medium sized saucepan, melt the butter and whisk in the flour. Allow to cook about a minute, then slowly whisk in the chicken broth. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes. Remove from heat and stir in the sour cream and green chiles. Season to taste with salt and pepper.

  3. 3

    Spread about ½ cup of the sour cream sauce onto the bottom of a 9x13 inch casserole dish.

  4. 4

    Divide the chicken mixture into 8 equal portions. Put each portion into the center of a flour tortilla. Roll up the tortilla and place seam side down into the casserole dish.

  5. 5

    Pour the remaining sour cream sauce evenly over the rolled up tortillas, then sprinkle the remaining cup of monterey jack cheese over the top.

  6. 6

    Bake at 350° F for 20 to 30 minutes, until cheese is melted and sauce is bubbling around the edges.