Description
Try our delicious recipe for Creamy White Chicken Enchiladas – a twist on a classic favorite. Discover a new family favorite today!
Ingredients
Scale
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas ((taco size))
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack Cheese
Instructions
- Step 1: Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- Step 2: In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
- Step 3: Place chicken mixture into each of the 10 flour tortillas.
- Step 4: Roll them all up and place them in the prepared baking dish.
- Step 5: In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don’t let it burn).
- Step 6: Add 2 cups chicken broth and whisk until smooth.
- Step 7: Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Step 8: Take sauce off the heat and pour it over the enchiladas.
- Step 9: Top with 1 cup shredded Monterey Jack Cheese.
- Step 10: Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg