Description
Delicious white chicken enchiladas topped with creamy sauce and cheese, perfect for a cozy family dinner.
Ingredients
- 3-4 cups cooked chicken, shredded
- 1 cup sour cream, divided
- 2 cups Monterey Jack cheese, shredded and divided
- 1 (4 oz) can diced green chiles
- 8-10 flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup chicken broth (if needed)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken with 1/2 cup of sour cream, 1 cup of Monterey Jack cheese, and the can of diced green chiles. Season with salt and pepper to taste.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for one minute.
- Gradually whisk in the cream of chicken soup and the remaining 1/2 cup of sour cream. Add chicken broth as needed for desired consistency.
- Place about 1/3 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the creamy sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake for 20-25 minutes or until cheese melts and edges turn golden. Let rest for 5 minutes before serving.
- Garnish with fresh cilantro, if desired.
Notes
You can use leftover or rotisserie chicken for convenience. Experiment with cheese varieties for different flavors.
