White Chicken Enchilada
Are you crazy for enchiladas? Wait until you try these White Chicken Enchiladas made with a pre-cooked rotisserie chicken.
Servings: 8
Ingredients
INGREDIENTS
- 8-10 Small Flour or Corn Tortillas
- 3 Cups Rotisserie Chicken Shredded
- 3 Cups Monterey Jack Cheese Shredded-Divided
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 1-4 oz Can Diced Green Chilies
Instructions
Directions:
- Spray a 9 X 13-inch baking dish with cooking spray.
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine chicken and 1 cup of Monterey Jack cheese.
- Fill tortillas the chicken mixture.
- Roll each one up then place seam side in your baking dish.
Sauce:
- Add the butter to the skillet and melt.
- Add the flour to the melted butter and whisk to combine. Cook for 1 minute.
- Lower the heat on the skillet and the broth and whisk.
- Cook until it is bubbly.
- Cool sauce for 3-5 minutes until room temperature.
- Add sour cream and green chilies.
- Stir until combined.
- The sauce should smooth and sour cream is completely dissolved.
- Pour the sauce over enchiladas.
- Top with the remaining cheese.
- Bake in preheated oven for 20-25 minutes.
- Top with chopped green onions, cilantro, diced jalapeños.
- ENJOY!