Description
Delightful white chicken enchiladas filled with rotisserie chicken and smothered in a creamy green chili sauce.
Ingredients
- 8-10 soft taco-size flour tortillas
- 3 cups cooked rotisserie chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded and divided
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 2-3 green onions, chopped
- Chopped cilantro, for garnish
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine shredded chicken and 1 cup of shredded Monterey Jack cheese.
- Melt butter in a large skillet over medium-high heat, sprinkle flour over the melted butter and whisk until combined, cooking for 1-2 minutes.
- Whisk chicken broth into the butter-flour mixture and cook for 3-5 minutes until it thickens.
- Remove from heat and stir in sour cream, diced green chilies, salt, and cumin.
- Pour half of the green chili sauce into the prepared baking dish.
- Divide the chicken and cheese mixture into tortillas, roll them up, and place them seam-side down in the baking dish.
- Top with the remaining sauce and the remaining cheese.
- Bake for 25-30 minutes until hot and bubbly, optionally broil for the last few minutes for color.
- Garnish with chopped green onions and cilantro before serving.
Notes
Warm tortillas before rolling to avoid breaking. Add jalapeños for heat if desired.
