Creamy White Chicken Enchiladas: Easy, Indulgent Comfort Food
Creamy White Chicken Enchiladas are an easy, indulgent comfort food that combines tender chicken and cheese in flour tortillas, all topped with a delicious creamy sauce.
Equipment
- Oven
- baking dish
- medium bowl
- Medium saucepan
- whisk
Ingredients
Main Ingredients
- 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
- 1 cup shredded Monterey Jack cheese or mozzarella
- 10 pieces flour tortillas taco size
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles do not drain
- salt to taste
- pepper to taste
- Adobo seasoning to taste
Instructions
Cooking Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
- Place chicken mixture into each of the 10 flour tortillas.
- Roll them all up and place them in the prepared baking dish.
- In a medium saucepan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
- Add 2 cups chicken broth and whisk until smooth.
- Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
- Take sauce off the heat and pour it over the enchiladas.
- Top with 1 cup shredded Monterey Jack cheese.
- Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
Nutrition
Serving: 1enchiladaCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg
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