Creamy White Chicken Enchiladas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 -8
Ingredients
- 3 cups cooked shredded chicken breast
- 2 cups shredded monterey jack cheese (divided)
- 8 8 inch flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can diced green chilies
- 1/2 teaspoon garlic powder
- 1/4 teaspoon garlic cumin
- Salt and pepper to taste
- 1/4 cup Queso Fresco (optional)
- 1–2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a 9×13 baking dish with cooking spray and set aside.
- In a medium bowl toss together shredded chicken and 1 cup cheese.
- Divide mixture evenly between flour tortillas.
- Roll chicken mixture up in tortillas and place seam side down in baking dish.
- Melt butter in a medium saucepan over medium heat.
- Stir in flour and whisk until smooth.
- Gradually add in chicken broth, about 1/4 cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.
- Stir sour cream, green chilies, cumin and garlic powder into sauce.
- Cook for a few minutes longer until sauce is heated through.
- Remove from heat and season with salt and pepper to taste.
- Pour sauce on top of enchiladas.
- Sprinkle with remaining cheese.
- Bake on center rack of oven for about 30 minutes until cheese is melted and sauce is hot and bubbly.
- Garnish with Queso Fresco and cilantro before serving.