Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings
The sauce alone of these Creamy White Chicken Enchiladas is more than enough to let you know that you are in for a treat! Just follow these easy steps for they will guide you to perfection! Enjoy and don’t forget to share this recipe with everyone!
Ingredients:
3 tbsp butter
2 c shredded, cooked chicken (can use a store-bought rotisserie chicken)
3 tbsp flour
2 c shredded Monterey Jack cheese (or mozzarella)
4 ounces can of diced green chiles
2 c chicken broth
salt & pepper & Adobo seasoning, to taste
1 c sour cream
10 flour tortillas (taco size)
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Add 1 cup of cheese, salt, Adobo seasoning, shredded chicken, and pepper into a mixing bowl. Stir everything until well incorporated.
Fill each tortilla with the chicken mixture, then roll it up and seal the sides.
Put the enchiladas into the prepared baking dish and arrange them in a single layer.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the flour into the hot pan, then whisk and cook for about a minute until it turns into a roux.
Add the chicken broth, then whisk until well combined.
Add sour cream and green chiles, then stir until well incorporated. Remove the pan from the heat.
Spread the sauce on top of the enchiladas. Sprinkle the rest of the shredded cheese on top.
Place the baking dish in the preheated oven and bake the enchiladas for about 20 to 25 minutes or until the cheese turns golden brown. Remove from the oven.
Serve and enjoy!
Note:
You can either boil or roast the chicken to easily shred it.
Nutrition Facts:
Calories: 502 kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg
Ingredients
- 3 tbsp butter
- 2 c shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 3 tbsp flour
- 2 c shredded Monterey Jack cheese (or mozzarella)
- 4 ounces can of diced green chiles
- 2 c chicken broth
- salt & pepper & Adobo seasoning, to taste
- 1 c sour cream
- 10 flour tortillas (taco size)
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Add 1 cup of cheese, salt, Adobo seasoning, shredded chicken, and pepper into a mixing bowl. Stir everything until well incorporated.
Fill each tortilla with the chicken mixture, then roll it up and seal the sides.
Put the enchiladas into the prepared baking dish and arrange them in a single layer.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the flour into the hot pan, then whisk and cook for about a minute until it turns into a roux.
Add the chicken broth, then whisk until well combined.
Add sour cream and green chiles, then stir until well incorporated. Remove the pan from the heat.
Spread the sauce on top of the enchiladas. Sprinkle the rest of the shredded cheese on top.
Place the baking dish in the preheated oven and bake the enchiladas for about 20 to 25 minutes or until the cheese turns golden brown. Remove from the oven.
Serve and enjoy!
Notes
You can either boil or roast the chicken to easily shred it.
