White Chicken Enchiladas
These creamy, savory White Chicken Enchiladas feature tender chicken wrapped in tortillas, smothered with a rich sauce and cheese, making for a delightful meal perfect for busy nights.
Ingredients
Main Ingredients
- 3 cups rotisserie chicken, shredded Juicy, tender chicken that delivers an explosion of flavor.
- 3 cups shredded Monterey Jack cheese, divided Creamy and melty, adding a luscious texture.
- 8 to 10 small flour tortillas Soft and warm, they cradle the fillings perfectly.
- 3 tbsp butter Adds richness and a touch of indulgence.
- 3 tbsp all-purpose flour Helps thicken the flavorful sauce.
- 2 cups chicken broth Provides depth and a savory base.
- 1 cup sour cream Creamy and tangy, enriching the sauce.
- 4 oz canned diced green chiles Adds a subtle bite of heat.
Instructions
Preparation
- Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a mixing bowl, combine the shredded rotisserie chicken with 1 cup of the Monterey Jack cheese. Spoon it into the tortillas, roll them up tightly, and place them seam side down in the prepared baking dish.
Sauce Preparation
- In a skillet over medium-low heat, melt the butter. Whisk in the flour and cook for about a minute until it forms a light roux.
- Gradually whisk in the chicken broth, cooking until it begins to bubble and thicken, around 3-5 minutes.
- Allow the sauce to cool for about 3-5 minutes, then stir in the sour cream and diced green chiles.
Assembling & Baking
- Pour the sauce generously over the enchiladas and top with the remaining Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbling.
- Let the dish cool for a couple of minutes before serving. Optionally, garnish with fresh cilantro, diced tomatoes, or avocado.
Notes
For added flavor, sauté onions and garlic before adding the chicken. You can prepare the enchiladas ahead of time and bake straight from the fridge. Consider using gluten-free tortillas for a gluten-free option.