Description
Delicious and creamy white chicken enchiladas filled with shredded chicken and topped with a cheesy green chili sauce.
Ingredients
- 10 8-inch flour tortillas
- 2 cups cooked shredded chicken
- 2 cups Colby & Monterey jack cheese, shredded
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can of diced green chilies
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×13 baking dish or your preferred baking dish.
- In a bowl, mix the shredded chicken with 1 cup of Colby and Monterey jack cheese.
- Roll up the tortillas filled with the chicken mixture and place them seam-side down in the baking dish.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for one minute, mixing continuously.
- Gradually add the chicken broth while whisking until smooth.
- Cook the mixture over medium heat until thick and bubbly.
- Remove the saucepan from heat and stir in the sour cream and diced green chilies, being careful not to let it boil.
- Pour the sauce over the enchiladas in the baking dish.
- Top with the remaining cheese.
- Bake for 20 minutes, then broil on high for 3 more minutes to brown the cheese.
Notes
Make sure to warm the tortillas in the microwave for easier rolling. Garnish with fresh cilantro or sliced green onions before serving.
