White Chicken Enchiladas
These White Chicken Enchiladas are creamy, cheesy, and easy enough for a busy weeknight thanks to shredded rotisserie chicken, Monterey Jack, and a mild sour cream green chile sauce.
Ingredients
- 8 to 10 small flour tortillas or corn tortillas if that’s what you have
- 3 cups shredded rotisserie chicken
- 3 cups shredded Monterey Jack cheese divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth preferably low-sodium
- 1 cup sour cream
- 4 ounces diced green chiles
- cooking spray for the baking dish
- sliced green onions, cilantro, diced jalapeños, tomatoes, or salsa optional, for serving
Instructions
- Preheat your oven to 350°F and spray a 9-by-13-inch baking dish with cooking spray.
- In a medium bowl, mix the shredded rotisserie chicken with 1 cup of the Monterey Jack cheese.
- Fill each tortilla with about 2 to 3 tablespoons of the chicken-and-cheese mixture, keeping the filling near the bottom third of the tortilla.
- Roll each tortilla up and place it seam-side down in the prepared baking dish.
- Melt the butter in a skillet over medium-low heat, sprinkle in the flour, whisk together, and cook for 1 minute until warm and slightly nutty but not browned.
- Turn the heat down to low and slowly whisk in the chicken broth until the sauce is smooth, then cook until bubbly and thickened.
- Take the skillet off the heat and let the sauce cool for 3 to 5 minutes, then stir in the sour cream and diced green chiles until smooth and fully blended.
- Pour the sauce evenly over the rolled enchiladas, getting it into the spaces between them, then sprinkle the remaining 2 cups of Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
- Let the pan sit for about 5 minutes before serving, then garnish with green onions, cilantro, diced jalapeños, tomatoes, salsa, or serve as is.
Notes
Store leftover enchiladas tightly covered in the refrigerator or in an airtight container for up to 3 or 4 days. Reheat a full pan covered with foil in a 350°F oven until heated through, or microwave individual servings for 1 to 2 minutes. To freeze, assemble before or after baking, cover tightly with plastic wrap and foil, and freeze for up to 3 months; thaw overnight in the refrigerator before baking or reheating at 350°F until hot.
Nutrition
Calories: 460kcal
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