Creamy White Chicken Enchiladas
These creamy white chicken enchiladas are packed with rotisserie chicken, green chiles, and a cheesy sour cream sauce, baked to golden perfection.
Equipment
- 1 Mixing bowl
- 1 Saucepan medium-sized
- 1 9x13 baking dish
Ingredients
Main ingredients
- 2 cups shredded cooked chicken rotisserie works great
- 2 cups Monterey Jack cheese shredded, divided
- 10 flour tortillas taco size
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounce diced green chiles do not drain
- salt, pepper, and Adobo seasoning to taste
- extra shredded cheese for topping
Instructions
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish.
- In a bowl, mix chicken with 1 cup Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning.
- Spread the chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
- Melt butter in a pan over medium heat. Stir in flour and cook 1–2 minutes to make a roux.
- Slowly whisk in chicken broth until smooth. Let sauce thicken for a few minutes.
- Remove sauce from heat and stir in sour cream and green chiles with juice.
- Pour the sauce evenly over the rolled enchiladas.
- Top with remaining cheese.
- Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes. Optionally broil 2–3 more minutes for a golden top.
Video
Notes
Let enchiladas cool before storing. Refrigerate up to 4 days or freeze in portions. Reheat covered to retain moisture.