Creamy White Chicken Enchiladas with Green Chiles

These Creamy White Chicken Enchiladas are not just any regular enchiladas. They are a bundle of joy in every bite, with a heartwarming mix of tender shredded chicken, tangy green chiles, and a creamy, cheesy sauce that oozes deliciousness. It’s a family-friendly meal that you can serve on a casual weeknight, and yet it’s worthy of a spot on your dinner party menu. The recipe is straightforward and easy to follow, making it a perfect option even for beginner cooks. Enjoy these enchiladas with a side of Mexican rice, refried beans, or a fresh salad, and you’ve got a fiesta in your kitchen!

Recipe

Ingredients:

• 10 small soft flour tortillas
• 3 cups chicken, cooked and shredded
• 3 cups Monterey Jack cheese, shredded
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles

Directions:

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13 pan and set aside.
3. Mix chicken and 1 cup of cheese and roll them up in the tortillas, placing them in the pan.
4. In a saucepan, melt butter; stir in flour and cook for 1 minute.
5. Add the chicken broth, whisk until smooth. Heat over medium heat until thick and bubbly.
6. Remove from the heat and stir in sour cream and chiles.
7. Pour the mixture over the enchiladas and top with the remaining cheese.
8. Bake for 22 minutes, then broil for 3 minutes to brown the cheese.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 505 kcal | Servings: 10 servings