Description
These creamy, cheesy White Chicken Enchiladas are pure comfort food with a Southwest twist. Loaded with tender rotisserie chicken, melty Monterey Jack, and a velvety sour cream sauce, this dish is what cozy dinners are made of.
Ingredients
8 soft taco-size flour tortillas
3 cups pulled rotisserie chicken
2 cups shredded Monterey Jack cheese
4 oz softened cream cheese
¾ cup sour cream
1 (14.5 oz) can chicken broth (about 2 cups)
1 (4 oz) can diced green chiles
3 tbsp butter
3 tbsp white flour
Taco seasoning + garlic powder to taste
Instructions
Preheat oven to 375°F (190°C).
Make filling: In a bowl, mix chicken, cream cheese, 1 cup Monterey Jack, taco seasoning, and garlic powder.
Fill tortillas: Divide mixture evenly into tortillas, roll them up, and place seam-side down in a greased 9×13” baking dish.
Make sauce: In a pan, melt butter, stir in flour to form a roux. Slowly whisk in chicken broth. Simmer until thickened.
Finish sauce: Stir in sour cream and green chiles. Don’t let it boil. Pour over enchiladas. Top with remaining cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: ~480
- Carbohydrates: 22g
- Protein: 35g