White Chicken Enchiladas
Made with rotisserie chicken, shredded cheese, and a simple sauce made with sour cream and green chiles, these White Chicken Enchiladas are an easy weeknight recipe the entire family will love. You can have them on the table in just 30 minutes!
Servings: 8 servings
Calories: 490kcal
Ingredients
- 8-10 small Flour Tortillas (or corn)
- 3 cups Rotisserie Chicken shredded
- 3 cups Monterey Jack Cheese shredded and divided
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
- 4 ounces Diced Green Chilies
Instructions
- 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.
Make the Sauce
- Add the butter to the skillet and melt over medium-low heat. Sprinkle in the flour and whisk to combine. Cook for 1 minutes.
- Turn down the heat to low and whisk in the chicken broth. 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 and then top with the remaining cheese.
- Bake in preheated oven for 20-25 minutes.
- Serve with your favorite toppings and enjoy!
Video
Notes
Store leftovers in the fridge for up to 3-4 days.
Nutrition
Calories: 490kcal | Carbohydrates: 17g | Protein: 38g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 882mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 370mg | Iron: 1mg