Chicken Enchiladas (Print Version)
# Ingredients:
01 -
2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken).
02 -
1 cup shredded Monterey Jack cheese (or mozzarella).
03 -
Salt, pepper, Adobo seasoning, to taste.
04 -
10 flour tortillas (taco size).
05 -
3 Tablespoons butter.
06 -
3 Tablespoons all-purpose flour.
07 -
2 cups chicken broth.
08 -
1 cup sour cream.
09 -
4 ounce can diced green chiles (do not drain).
10 -
1 cup shredded Monterey Jack cheese.
# Instructions:
01 -
Preheat oven to 350F degrees. Spray 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.
03 -
Place chicken mixture into each of the 10 flour tortillas.
04 -
Roll them all up and place them in the prepared baking dish.
05 -
In a medium sauce pan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
06 -
Add 2 cups chicken broth and whisk until smooth.
07 -
Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
08 -
Take sauce off the heat and pour it over the enchiladas.
09 -
Top with 1 cup shredded Monterey Jack Cheese.
10 -
Bake for about 20-25 minutes. If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
# Notes:
01 -
Creamy and flavorful White Chicken Enchiladas, perfect for a comforting and satisfying meal.