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White Chicken Enchiladas

Prep Time20 mins
Cook Time25 mins
Total Time45 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