Servings: 4 people
I love these white chicken enchiladas! This dish has been my favorite for many years! These delicious creamy white chicken enchiladas are incredibly easy and quick to throw together. All you need are just a few simple ingredients. Rolled-up flour tortillas filled with mouthwatering chicken mixture covered in a simple yet super delightful creamy sauce and tons of melted cheese! To serve, I like to add salsa on top and sprinkles of cilantro.
INGREDIENTS
2 c. shredded chicken about 1 big chicken breast
3 tbsp butter
1 c. sour cream
8 flour tortillas soft shell
1 4-ounce can of diced green chiles
3 tbsp flour
2 c. shredded Monterey Jack cheddar cheese
Salt and pepper
2 c. of chicken broth
How to make White Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Cook, then shred the chicken breast and toss it with 1 c. of the shredded cheese.
Step 3: Evenly fill 8 tortillas with the chicken mixture. Tightly roll them piece by piece and place them in a greased 9 x 13-inch baking dish.
Step 4: Melt the butter in a saucepan. Once melted, stir in 3 tbsp of flour and continue to cook for another minute. Then, pour in 2 c of the chicken broth, stirring until smooth. Keep whisking for about 5 to 8 minutes over medium heat until thick and creamy.
Step 5: To the pan, combine the sour cream, salt/pepper, and a can of chiles.
Step 6: Over the rolled-up tortillas, evenly pour the creamy sauce and top with 1 c of the cheddar cheese.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes or until the cheese is golden brown.
Step 8: Remove from the oven when done and serve right away garnished with salsa or cilantro. Enjoy!