White Chicken Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
2 cups of cooked chicken, pulled apart (rotisserie works great)
02 -
1 cup shredded Monterey Jack cheese
03 -
A sprinkle of Adobo, salt, and pepper (adjust to taste)
04 -
10 taco-size flour tortillas
→ Creamy White Sauce
05 -
3 tablespoons of melted butter
06 -
3 tablespoons of plain flour
07 -
2 cups chicken broth
08 -
1 cup sour cream
09 -
4-ounce can of green chiles (don’t drain)
→ Topping
10 -
1 extra cup of shredded Monterey Jack cheese
# Instructions:
01 -
Set your oven to 350°F and apply non-stick spray to a 9x13-inch baking dish
02 -
In a medium bowl, toss together the salt, pepper, Adobo, chicken, and some cheese
03 -
Spoon the filling into each tortilla, then roll them up and arrange in the baking dish
04 -
Melt butter in a saucepan, whisk in the flour, and cook it for about 1 minute to form a thick paste
05 -
Slowly whisk in the chicken broth, then stir in the sour cream and green chiles. Keep heat low—avoid boiling!
06 -
Pour the sauce over the tortillas and scatter the rest of the cheese on top
07 -
Pop it in the oven for 20-25 minutes. If you like, broil it for the last 1-2 minutes for a bubbly golden cheese layer
# Notes:
01 -
Using rotisserie chicken saves time and effort
02 -
Don't let the sauce boil, or it'll curdle
03 -
Mozzarella works as a swap for Monterey Jack
04 -
The broil step gives the top a more toasted look