Description
Cheesy Creamy White Chicken Enchiladas
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz. diced green chilies
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Melt butter in a saucepan over medium heat.
- Add flour and stir until golden brown.
- Gradually whisk in chicken broth until smooth.
- Stir in sour cream and diced green chilies.
- Mix in shredded chicken and season with salt and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place rolled tortillas in a baking dish and pour remaining sauce over the top.
- Sprinkle with shredded cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden.
Notes
- Use rotisserie chicken for faster preparation.
- Corn tortillas may break; flour tortillas hold better.
- Feel free to substitute Greek yogurt for sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Cheesy Creamy White Chicken Enchiladas, Chicken Enchiladas, Mexican Cuisine