Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are the perfect dish for a family dinner! This recipe is made with flour tortillas, shredded chicken, shredded cheese, green chiles and a delicious white cream sauce that is poured over top. The enchiladas are covered in more shredded cheese for an extra thick and creamy topping.
Ingredients
- 2 cups shredded and cooked chicken can be used a store-bought, rotisserie chicken.
- 10 flour tortillas taco size
- 2 cups shredded Monterey Jack cheese or mozzarella
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce can diced green chillies
- Salt pepper & Adobo Seasoning, to your liking
Instructions
- Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
- Mix cooked, shredded Chicken with one cup of shredded Cheese in a medium-sized bowl. Season it with salt, pepper and Adobo spice.
- Place the chicken mixture into each flour tortilla.
- Then roll them up and place in the prepared baking pan.
- Butter can be melted in medium saucepan.
- Mix flour with water and allow to cook for 1 minute.
- Combine chicken broth with the flour and mix until well combined
- Add in the green chiles and sour milk. The mixture should not boil.
- Reduce the heat to low and pour the mixture over the enchiladas.
- Top with any remaining shredded cheese.
- Bake for between 20-25 mins
- If you wish, you can heat the broiler to high and broil for about one minute until cheese is slightly browned and bubbly.
