My whole family gets excited when these white chicken enchiladas are on the menu! This is probably one of our all-time favorite enchilada recipes. And I love that they are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. Even better, they have a homemade sauce–no canned soups here!
If you like more green chile flavor, feel free to throw in an extra can of diced chiles. If you have any leftovers (although that rarely happens around here), these are great the next day too. If you’re not a fan of cilantro, chopped green onion also makes a good garnish.
- 8 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese, divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper, to taste
- Chopped, fresh cilantro for garnish
- Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Who Dished It Up First : Adapted from Cassie Craves