White Chicken Enchiladas
These White Chicken Enchiladas feature tender shredded chicken, rich Monterey Jack cheese, and a creamy sauce, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 3 cups rotisserie chicken, shredded Serve as the hearty base of the enchiladas.
- 3 cups shredded Monterey Jack cheese, divided Melts beautifully and enhances flavor.
- 8 to 10 small flour tortillas Soft tortillas cradle the filling; corn can also be used.
For the Sauce
- 3 tbsp butter Adds richness to the sauce.
- 3 tbsp all-purpose flour Thickens the sauce for a velvety texture.
- 2 cups chicken broth Flavorful base for the sauce.
- 1 cup sour cream Adds creaminess and a subtle tang.
- 4 oz canned diced green chiles Adds mild heat and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray.
- In a mixing bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese. Spoon the mixture down the center of each tortilla, roll them tight, and place seam side down in the prepared baking dish.
Making the Sauce
- In a skillet over medium-low heat, melt the butter. Sprinkle in the flour and whisk together, cooking for about a minute.
- Reduce the heat to low and gradually whisk in the chicken broth, cooking and stirring until it thickens and bubbles.
- Remove from heat and let the sauce cool for 3 to 5 minutes, then stir in the sour cream and diced green chiles until smooth.
Baking
- Pour the creamy sauce over the enchiladas in the baking dish, ensuring they are well-coated. Sprinkle the remaining 2 cups of cheese on top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly.
Serving
- Allow to cool for a couple of minutes, then serve warm garnished with cilantro, diced tomatoes, or avocado slices.
Notes
Tips: Remove skin and bones from the rotisserie chicken, avoid rushing the butter melting process, and let the sauce cool before adding sour cream.