Ingredients
2 cups shredded cooked chicken (rotisserie works best)
2 cups shredded Monterey Jack cheese, divided
10–12 medium flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Step 2: In a medium bowl, combine the shredded chicken and 1 cup of the Monterey Jack cheese.
Step 3: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Step 4: Slowly whisk in the chicken broth and cook until the sauce has thickened and is bubbly.
Step 5: Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until smooth.
Step 6: Spoon a small amount of the sauce into the bottom of the prepared baking dish.
Step 7: Fill each tortilla with the chicken and cheese mixture, roll tightly, and place seam-side down in the dish.
Step 8: Pour the remaining white sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.
Step 9: Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
Notes
For a lower-fat version, you can use Greek yogurt instead of sour cream, though the sauce may be slightly tangier.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: creamy white chicken enchiladas, sour cream enchilada sauce, green chile chicken enchiladas, easy dinner recipes
