Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!
- 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- salt & pepper & Adobo seasoning, to taste
1 Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
2 In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
3 Place chicken mixture into each of the flour tortillas.
4 Roll them all up and place them in the prepared baking dish.
5 In a medium sauce pan, melt butter.
6 Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
7 Add chicken broth and whisk until smooth.
8 Stir in sour cream and green chiles. Be sure not to let the mixture boil.
9 Take sauce off the heat and pour it over the enchiladas.
10 Top with remaining shredded cheese.
11 Bake for about 20-25 minutes.
12 If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Source by https://www.thecountrycook.net/creamy-chicken-enchiladas/