White Chicken Enchiladas

Why Make This Recipe

White Chicken Enchiladas are a great meal when you want something warm, creamy, and full of flavor. The soft tortillas are filled with tender chicken and cheese, then covered in a rich white sauce. Every bite is comforting and satisfying, making it a perfect dinner for the whole family.

This recipe is also easy and flexible. You can use leftover chicken or even store-bought rotisserie chicken to save time. The sauce is made with sour cream and green chilies, which adds a nice flavor without being too spicy. If you want more spice, you can add hotter chilies or seasonings.

Another reason to try this recipe is that it’s always a crowd-pleaser. It’s simple to make, looks great on the table, and goes well with side dishes like rice or a green salad. It’s a good choice for both everyday dinners and casual gatherings with friends.

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How to Make White Chicken Enchiladas

Ingredients:

• 8 to 10 flour tortillas (soft taco size)
• 2 cups cooked and shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix the shredded chicken with 1 cup of shredded cheese.
3. Place some of the chicken mixture into each tortilla, roll them up, and put them seam-side down in the baking dish.
4. In a saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute.
5. Slowly add the chicken broth while stirring, and cook until the sauce thickens.
6. Take the pan off the heat. Stir in the sour cream and green chilies. Mix well.
7. Pour the sauce over the enchiladas in the dish.
8. Sprinkle the remaining 1 cup of cheese on top.
9. Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.