Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 6
I love Mexican food. One of my favourites is this creamy white chicken enchilada. It is super easy and quick to whip up using only a few simple ingredients. You can use any cooked chicken, but I prefer store-bought rotisserie chicken as it gives the most flavour. Serve these delicious enchiladas with a simple side salad for a simple, quick meal perfect for everybody!
Ingredients
3 tbsp butter
2 c. shredded, cooked chicken (can use a store-bought rotisserie chicken)
2 c. shredded Monterey Jack cheese (or mozzarella)
3 tbsp flour
1 c. sour cream
2 c. chicken broth
salt & pepper & Adobo seasoning, to taste
10 flour tortillas (taco size)
1 (4 ounces) can (diced) green chiles
HOW TO MAKE EASY CREAMY WHITE CHICKEN ENCHILADAS
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Combine the cooked, shredded chicken, 1 cup shredded cheese, salt, pepper, and adobo seasoning in a medium-sized bowl.
Step 3: Into each flour tortillas, place the chicken mixture. Roll the tortillas and place them in the prepared baking dish.
Step 4: Melt the butter in a medium saucepan. Whisk the flour in the melted butter and cook for about a minute. Pour in the chicken broth and stir well until smooth.
Step 5: Add the sour cream to the pan along with the green chiles. Make sure not to bring the mixture to a boil.
Step 6: Remove the sauce from the heat. Pour this over the enchiladas and sprinkle the rest of the shredded cheese on top.
Step 7: Place in the preheated oven and bake the enchiladas for approximately 20 to 25 minutes.
Step 8: This step is optional. Broil the enchiladas on high for about 1 to 2 minutes until the cheese is bubbly and turned slightly browned.
Nutrition Facts:
Calories: 502kcal | 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)
- 2 c. shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp flour
- 1 c. sour cream
- 2 c. chicken broth
- salt & pepper & Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 1 (4 ounces) can (diced) green chiles
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Combine the cooked, shredded chicken, 1 cup shredded cheese, salt, pepper, and adobo seasoning in a medium-sized bowl.
Step 3: Into each flour tortillas, place the chicken mixture. Roll the tortillas and place them in the prepared baking dish.
Step 4: Melt the butter in a medium saucepan. Whisk the flour in the melted butter and cook for about a minute. Pour in the chicken broth and stir well until smooth.
Step 5: Add the sour cream to the pan along with the green chiles. Make sure not to bring the mixture to a boil.
Step 6: Remove the sauce from the heat. Pour this over the enchiladas and sprinkle the rest of the shredded cheese on top.
Step 7: Place in the preheated oven and bake the enchiladas for approximately 20 to 25 minutes.
Step 8: This step is optional. Broil the enchiladas on high for about 1 to 2 minutes until the cheese is bubbly and turned slightly browned.
