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Creamy White Chicken Enchiladas Recipe

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4 from 9 reviews

Creamy White Chicken Enchiladas made with tender shredded chicken, gooey Monterey Jack cheese, green chiles, and a rich homemade white sauce, all wrapped in soft flour tortillas and baked to perfection.

Ingredients

Filling

  • 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

Enchiladas

  • 10 flour tortillas (taco size)

White Sauce

  • 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 (for topping)

Instructions

  1. Prepare the baking dish: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Mix the filling: In a medium bowl, combine 2 cups shredded cooked chicken with 1 cup shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste and mix well.
  3. Assemble the enchiladas: Divide the chicken mixture evenly among the 10 flour tortillas. Roll each tortilla tightly around the filling and place them seam side down in the prepared baking dish.
  4. Make the white sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, making sure not to let it burn. Gradually whisk in 2 cups chicken broth until smooth. Stir in 1 cup sour cream and the entire can of diced green chiles. Heat gently without boiling, then remove from heat.
  5. Pour sauce and add cheese: Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle 1 cup shredded Monterey Jack cheese on top.
  6. Bake: Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted. For a golden, bubbly top, optionally broil on high for 1-2 minutes, watching closely to prevent burning.

Notes

  • Using a rotisserie chicken saves time and adds extra flavor.
  • Do not let the white sauce boil after adding sour cream to avoid curdling.
  • You can substitute Monterey Jack cheese with mozzarella if preferred.
  • Broiling is optional but gives a nice lightly browned cheese topping.
  • Season the chicken mixture according to your taste preference.

Find it online: http://bitezly.com/creamy-white-chicken-enchiladas-recipe/