Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Cuisine: American
Ingredients: 1 whole rotisserie chicken; 1 (4 oz) can green chilies; 2 cups chicken broth; 3 tbsp flour; 1 tsp salt give or take; 1 tbsp pepper; 1 tsp Adobo season; 10 flour tortillas; 3 tbsp butter; 3 cups Monterey jack cheese or mixed cheese. I like both; 1 cup sour cream

charmednaz @Charmednaz82

Found this recipe and really enjoyed it. Never made enchiladas with white sauce before, I’m a red sauce kinda girl. Hope you enjoy!

charmednaz @Charmednaz82

Found this recipe and really enjoyed it. Never made enchiladas with white sauce before, I’m a red sauce kinda girl. Hope you enjoy!

Saved

Ingredients

1whole rotisserie chicken
1 (4 oz)can green chilies
2 cupschicken broth
3 tbspflour
1 tspsalt give or take
1 tbsppepper
1 tspAdobo season
10flour tortillas
3 tbspbutter
3 cupsMonterey jack cheese or mixed cheese. I like both
1 cupsour cream

Saved

Steps

1

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.
2

Shred rotisserie chicken and put in bowl.
3

Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning
4

Place chicken mixture in each of the flour tortillas.
5

Roll them all up and place them in your baking dish. Just squeeze them all in there.
6

In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn.)
7

Add chicken broth and whisk until smooth.
8

Stir in sour cream and chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas.
9

Top with remaining shredded cheese. I like to add extra:)
10

Bake for about 25- 30 minutes. I like to broil the last 5 minutes or so. Be sure to keep an eye on it when broiling, so you don’t burn it.
11

Let sit for 5 minutes and serve.