Creamy White Chicken Enchiladas
Found this recipe and really enjoyed it. Never made enchiladas with white sauce before, I’m a red sauce kinda girl. Hope you enjoy!
Creamy White Chicken Enchiladas
Found this recipe and really enjoyed it. Never made enchiladas with white sauce before, I’m a red sauce kinda girl. Hope you enjoy!
Cooking Instructions
- 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.
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