Quick and Delicious White Chicken Enchiladas

You guys.  I cannot say enough good things about this recipe.  It is so delicious, so simple, so amazing.  I love finding recipes that are not only easy to make but just make you feel so good.  This is definitely a feel good recipe.  It has a cup of sour cream, but I use the light version quite a bit to cut down on the calories.  So overall it’s really not too bad health wise; although flour tortillas aren’t always our friend.  But I say it’s okay to splurge every once in a while, don’t you agree?  

Enchiladas are like my Mexican food love language.  Besides fajitas.  Do you ever just have that one go to item that you always get at a restaurant?  Enchiladas are definitely mine.  

I got the original recipe from Joyful Momma’s Kitchen, but have adapted it a bit.

White Chicken Enchiladas

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Ingredients

  

• 8 to rtilla shells
• 2 cups chicken cooked and shredded (we use a rotisserie chicken often)
• 2 heaping cups shredded Monterey Jack or Mexican blend cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream or plain Greek yogurt
• 1 4 oz can mild diced green chilies

Instructions

 

• Preheat oven to 350 degrees. Grease 9x13 pan.
• Mix chicken and 1 cup shredded cheese.
• Place mixture into each tortilla shell and roll up. Place in pan.
• In a sauce pan, melt butter. Stir in flour and cook for 1 minute.
• Add broth and whisk over medium heat until sauce starts to thicken.
• Stir in sour cream and chilies. Do not bring to boil; you don't want the sour cream to curdle.
• Pour over enchiladas and top with remaining cheese (I always add a little extra).
• Bake 20-25 minutes, or until cheese just starts to brown.

Notes

You can substitute Greek yogurt for the sour cream if you desire.

Adapted from Joyful Momma's Kitchen

Happy cooking!