Cheesy Creamy White Chicken Enchiladas
This recipe features creamy and cheesy enchiladas filled with shredded chicken, topped with a rich sauce.
Equipment
- oven
- baking dish
Ingredients
For the Enchiladas
- 2 cups cooked, shredded chicken Rotisserie chicken works well.
- 8 pieces flour tortillas Corn tortillas can be used but may break.
- 2 cups shredded Monterey Jack cheese Cheddar can be used as an alternative.
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream Greek yogurt can be used.
- 4 oz. diced green chilies
Salt and Pepper
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute. Gradually add the chicken broth, stirring constantly until thickened.
- Mix in the sour cream and diced green chilies. Season with salt and pepper.
- In a baking dish, place some of the sauce at the bottom. Fill each tortilla with shredded chicken and cheese, roll them up, and place them seam side down in the dish.
- Pour the remaining sauce over the enchiladas and top with remaining cheese.
- Bake for 30 minutes or until cheese is bubbly and golden.
Notes
Feel free to add more toppings like avocado or cilantro for extra flavor.