White Chicken Enchiladas
These white chicken enchiladas are a classic Mexican dish that everyone should have in their back pocket. Cheesy chicken is rolled in tortillas and baked in a creamy white sauce. Of course, no enchilada is complete without all of the toppings!
Ingredients
- 2 cups shredded rotisserie chicken, (or leftover chicken)
- 2 cups shredded Monterey Jack cheese or Mexican blend cheese, divided
- salt and pepper
- 8 (8-inch) flour tortillas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon ground cumin
TOPPINGS:
- guacamole, sour cream, pico de gallo
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix chicken and 1 cup cheese. Season with salt and pepper. Spoon mixture evenly into tortillas and roll up tightly. Place seam side down in prepared dish.
- In a skillet, melt butter over medium-high heat. Sprinkle flour over butter and cook for 1 minute.
- Whisk in chicken broth. Simmer until mixture thickens, about 3 minutes. Remove from heat. Stir in sour cream, green chiles, and cumin.
- Pour sauce over tortillas. Sprinkle with remaining cup cheese.
- Bake for 20 to 25 minutes. Then broil for a few minutes to brown cheese. Serve with desired toppings, such as guacamole, sour cream, and pico de gallo.