Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings
Easy and loaded with scrumptious flavors! You will not be disappointed with this White Chicken Enchiladas Recipe at all! Try it now and prepare to be amazed after the first bite. Enjoy!
Ingredients:
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3 tablespoons butter
3 tablespoons flour
1 c sour cream
2 c chicken broth
10 8-inch flour tortillas
1 4-ounce can of diced green chilies
2 c cooked shredded chicken
2 c Colby & Monterey jack cheese shredded
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking pan.
In a mixing bowl, add 1 cup of cheese and shredded chicken. Stir until well incorporated.
Roll up the tortillas and arrange them in a single layer in the baking pan.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the flour, then whisk and cook for about a minute to remove the raw taste.
Whisk in the broth until well blended. Turn the heat to medium and simmer the mixture for a few minutes until the texture becomes thick.
Add the chilis and sour cream, then stir until well blended. Make sure not to allow the mixture to boil. Remove from the heat.
Add the mixture on top of the enchiladas in the baking pan and spread it evenly. Make sure to cover them well. Scatter the rest of the shredded cheese on top.
Place the baking pan in the preheated oven and bake the White Chicken Enchiladas for about 20 minutes or until done.
Turn to broiler and broil for about 3 minutes or until the cheese turns golden brown.
Remove the White Chicken Enchiladas from the oven and allow them to cool for a few minutes before serving.
Serve and enjoy!
Nutrition Facts:
Serving: 1serving, Calories: 323 kcal | Carbohydrates: 6.1g | Protein: 23.3g | Fat: 22.3g | Saturated Fat: 13.6g | Cholesterol: 91mg | Sodium: 549mg | Fiber: 0.2g | Sugar: 0.7g
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 c sour cream
- 2 c chicken broth
- 10 8-inch flour tortillas
- 1 4-ounce can of diced green chilies
- 2 c cooked shredded chicken
- 2 c Colby & Monterey jack cheese shredded
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9x13-inch baking pan.
In a mixing bowl, add 1 cup of cheese and shredded chicken. Stir until well incorporated.
Roll up the tortillas and arrange them in a single layer in the baking pan.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the flour, then whisk and cook for about a minute to remove the raw taste.
Whisk in the broth until well blended. Turn the heat to medium and simmer the mixture for a few minutes until the texture becomes thick.
Add the chilis and sour cream, then stir until well blended. Make sure not to allow the mixture to boil. Remove from the heat.
Add the mixture on top of the enchiladas in the baking pan and spread it evenly. Make sure to cover them well. Scatter the rest of the shredded cheese on top.
Place the baking pan in the preheated oven and bake the White Chicken Enchiladas for about 20 minutes or until done.
Turn to broiler and broil for about 3 minutes or until the cheese turns golden brown.
Remove the White Chicken Enchiladas from the oven and allow them to cool for a few minutes before serving.
Serve and enjoy!
