White Chicken Enchiladas
Ingredients:
- 8 to 10 flour tortillas (about soft taco size, 6-8 inches in diameter)
- 2 cups cooked and shredded chicken (you can use rotisserie chicken or poach your own)
- 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar for extra flavor)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth (low sodium is best, but use what you have)
- 1 cup sour cream (full fat for a richer sauce, but you can use light sour cream if preferred)
- 1 (4 oz) can diced green chilies (mild or hot, depending on your heat preference)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Filling:
- In a large bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Stir together until the chicken is evenly coated with cheese. This will be your filling for the enchiladas.
- Assemble the Enchiladas:
- Take a flour tortilla and place about 1/4 cup of the chicken and cheese mixture in the center. Roll it up tightly and place it seam-side down in the prepared baking dish.
- Repeat this process with the remaining tortillas and filling until all enchiladas are assembled and arranged in a single layer in the dish.
- Make the White Sauce:
- In a medium saucepan, melt 3 tablespoons of butter over medium heat.
- Once the butter is melted, add 3 tablespoons of flour and whisk together. Let the mixture cook for 1 minute while whisking constantly. This helps cook out the raw flour taste and creates a roux for your sauce.
- Gradually add the 2 cups of chicken broth, continuing to whisk as you pour to ensure the mixture stays smooth. Bring it to a gentle simmer and allow it to cook for 2-3 minutes until it thickens slightly.
- Remove the sauce from heat, then stir in the 1 cup of sour cream and 1 (4 oz) can of diced green chilies. Mix until smooth and well combined. Be sure not to let the sauce boil after adding the sour cream, as it may curdle.
- Pour the Sauce:
- Pour the creamy sour cream and green chili sauce evenly over the top of the assembled enchiladas in the baking dish. Make sure the sauce covers all the tortillas for maximum flavor and moistness.
- Add the Cheese:
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas. For a cheesier dish, feel free to add a little extra!
- Bake:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and slightly golden around the edges.
- Serve:
- Let the enchiladas cool for a couple of minutes before serving. Garnish with chopped cilantro, sliced jalapeños, or a dollop of extra sour cream if desired.
- Serve with Mexican rice, beans, or a fresh green salad for a complete meal.
Tips for Success:
- Rotisserie Chicken: Using store-bought rotisserie chicken makes this recipe super quick and easy.
- Spice it Up: If you want extra heat, add a few dashes of hot sauce to the filling or use hot green chilies.
- Make Ahead: These enchiladas can be assembled ahead of time, stored in the fridge, and baked just before serving.
These White Chicken Enchiladas are creamy, cheesy, and packed with flavor, making them a perfect weeknight meal or a delicious dish for a family gathering. Enjoy!