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