Easy Creamy White Chicken Enchiladas
The easiest creamiest white chicken enchiladas are a must for Taco Tuesday!
I don’t make enchiladas very often despite liking them because I’m rather picky about them and don’t like to make the same recipe that often. I like to switch it up. This recipe felt like a safe choice because I prefer chicken enchiladas to beef and the extra cheesy extra creamy looked very delicious. This enchilada recipe is very similar to our go-to chicken enchilada recipe I’ve been making very nearly 2 decades, but it’s a little bit lighter!
What You Need:
2 cups shredded, cooked chicken
2 cups shredded Monterey Jack cheese, divided
Salt and pepper to taste
Adobo seasoning to taste
10 flour tortillas (8-inch size)
3 Tbsp. unsalted butter
3 Tbsp. all purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chillies
Directions:
Prep a 9x13-inch baking dish with nonstick cooking spray.
In a medium bowl, mix together chicken with 1 cup Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste.
Divide chicken evenly between tortillas and roll up. Place seam side down in baking dish.
In a medium saucepan, melt butter over medium heat.
Whisk in flour and let cook for 1 minute while stirring.
Slowly add 2 cups chicken broth, whisking until smooth.
Stir in sour cream and undrained green chillies. Then remove from heat.
Pour sauce over top of tortillas in baking dish.
Top with remaining 1 cup Monterey Jack cheese.
Bake in a preheated 350 degree oven for 20 to 25 minutes. If desired, broil for 1-2 minutes or until cheese is slightly browned on top.
Recipe from The Country Cook
