White Chicken Creamy Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
2 cups shredded, cooked chicken
02 -
1 cup shredded Monterey Jack cheese
03 -
Salt, pepper, Adobo seasoning, to taste
→ Tortillas
04 -
10 flour tortillas (taco size)
→ Creamy White Sauce
05 -
3 tablespoons butter
06 -
3 tablespoons all-purpose flour
07 -
2 cups chicken broth
08 -
1 cup sour cream
09 -
4-ounce can diced green chiles (do not drain)
10 -
1 cup shredded Monterey Jack cheese
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium-sized bowl, combine 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste.
03 -
Place the chicken mixture into each of the 10 flour tortillas. Roll them up and arrange them in the prepared baking dish.
04 -
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and let it cook for 1 minute without burning.
05 -
Slowly add 2 cups of chicken broth, whisking continuously until the mixture is smooth. Stir in 1 cup sour cream and the undrained 4-ounce can of diced green chiles. Do not let the mixture boil.
06 -
Remove the sauce from heat and pour it evenly over the rolled tortillas in the baking dish.
07 -
Sprinkle 1 cup of shredded Monterey Jack cheese over the top of the sauce-covered tortillas.
08 -
Bake in the preheated oven for 20-25 minutes. Optionally, turn the broiler on high for 1-2 minutes until the cheese is slightly browned and bubbly.
# Notes:
01 -
Using pre-cooked or rotisserie chicken can save substantial preparation time.
02 -
Broiling at the end adds a nice color and texture to the cheese topping.