Ingredients:
- 8-10 flour tortillas (soft taco size)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tbsps butter
- 3 tbsps flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
Preparation:
Looking for a quick and easy dinner that’s packed with flavor? These Creamy White Chicken Enchiladas are your answer! Perfect for busy weeknights, this recipe combines tender shredded chicken, gooey Monterey Jack cheese, and a rich, creamy sauce that’s simply irresistible. Follow these simple steps to create a family-favorite meal that’s sure to impress!
- Prepare the Filling: In a bowl, mix the shredded chicken with 1 cup of Monterey Jack cheese. Spoon the mixture onto the flour tortillas and roll them up tightly. Place the filled tortillas seam-side down in a greased 9×13 baking dish.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually add the chicken broth, whisking until the sauce is smooth and thickened. Remove from heat and stir in the sour cream and diced green chiles until well combined.
- Assemble and Bake: Pour the creamy sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of cheese on top. Bake in a preheated oven at 350°F for 20-25 minutes, or until the cheese is melted and bubbly.
These White Chicken Enchiladas are a crowd-pleaser that’s perfect for meal prep, potlucks, or a cozy night in. The creamy sauce and cheesy filling make every bite a delight. Trust me, this recipe is a game-changer—give it a try and watch it become a staple in your kitchen!
Enjoy!
