White Chicken Enchiladas

Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 835kcal

Author Deborah Harroun

Ingredients

2 cups (8 oz) shredded Monterey Jack cheese divided
2 cups (10 oz) cooked, shredded chicken
8 (8-inch) flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
14 oz chicken broth
1 cup sour cream
1 (7 oz) can diced green chiles
salt and pepper to taste
cilantro for garnish optional

Instructions

Preheat the oven to 425ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
1 cups (8 oz) shredded Monterey Jack cheese, 2 cups (10 oz) cooked, shredded chicken, 8 (8-inch) flour tortillas
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Season to taste with salt and pepper.
3 tablespoons butter, 3 tablespoons all-purpose flour, 14 oz chicken broth, 1 cup sour cream, 1 (7 oz) can diced green chiles, salt and pepper
Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
1 cups (8 oz) shredded Monterey Jack cheese
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.
cilantro for garnish

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition