White Chicken Enchiladas
These White Chicken Enchiladas have a rich and creamy from scratch sauce that take them over the top not to mention their simplicity. Incredible comfort food in just minutes!
Servings 4 servings
Ingredients
- 8 8 in. flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded chicken, cooked
- 2 tbsp butter
- 3 tbsp all purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 7 oz. can diced green chiles
- cilantro for garnish if desired
Instructions
- 1. Preheat the oven to 425 degrees F and spray a 9 x 13 in. baking dish with nonstick cooking spray.
2. Stir together 1 cup of the cheese and the chicken. Spoon some of the mixture down the center of each tortilla and roll up. Place seam side down into prepared dish.
3. In a skillet over medium heat, melt butter. Stir in the flour and cook for about 1 minute. Slowly whisk in the chicken broth and cook until thickened. Stir sour cream and green chiles. Pour over the top of the enchiladas. Sprinkle with remaining cheese.
4. Bake for 20-25 minutes or until cheese is melted and bubbly. Sprinkle with cilantro before serving if desired.