White Chicken Enchiladas

Quick Facts

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Servings: 4-6

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 45 minutes1.
• Creamy and Delicious: The white sauce is rich and flavorful3.
• Versatile: Customize with your favorite toppings and cheeses1.
• Family-Friendly: Even picky eaters will love this dish4.

Ingredients

• 8-10 small flour tortillas4
• 3 cups cooked shredded chicken (rotisserie chicken works great!)1
• 3 cups shredded Monterey Jack cheese, divided1
• 3 tablespoons butter1
• 3 tablespoons flour1
• 2 cups chicken broth1
• 1 cup sour cream1
• 4 ounces diced green chilies1
• Optional toppings: green onions, cilantro, diced jalapeños1

Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray1.
2. Mix the Filling: In a medium bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese1. Season with salt, pepper, and Adobo seasoning to taste2.
3. Fill the Tortillas: Place a couple of tablespoons of the chicken mixture into each tortilla1. Roll them up and place them seam-side down in the prepared baking dish1.
4. Make the White Sauce: In a skillet, melt the butter over medium heat1. Whisk in the flour and cook for 1 minute, until it forms a smooth paste13. Gradually whisk in the chicken broth until smooth13. Cook until the sauce thickens, about 5 minutes3. Remove from heat and stir in the sour cream and green chilies13.
5. Assemble and Bake: Pour the white sauce over the enchiladas and top with the remaining cheese1. Bake for 20-25 minutes, or until the cheese is melted and bubbly1. If you want a slightly browned and bubbly cheese, you can turn the broiler on high for a minute or two2.
6. Garnish and Serve: Garnish with your favorite toppings like green onions, cilantro, or diced jalapeños1.

Tips for Customization

• Cheese: Use whatever cheese you have on hand. Monterey Jack, mozzarella, cheddar, or a Mexican cheese blend all work well1.
• Heat Level: Adjust the heat by adding diced jalapeños or omitting the green chilies1.
• Tortillas: Warm the tortillas in the microwave for 15 seconds to prevent cracking when rolling1.
• Chicken: You can use homemade poached chicken or leftover grilled chicken4.

Serving Suggestions

• Serve with a side of Mexican rice and beans.
• Top with a dollop of sour cream or guacamole.
• Add a side salad for a complete meal.

FAQs

Can I make these ahead of time?Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours. Add 5-10 minutes to the baking time.