White Chicken Enchiladas
These white chicken enchiladas are made with shredded, seasoned chicken wrapped in a flour tortilla and baked in a creamy cheese sauce.
Ingredients
- 1 rotisserie chicken, shredded
- 1 taco seasoning packet,divided
- 6-8 four tortilas
- 4 oz cream cheese, softened
- 2 c monterey jack cheese, shredded- divided
- 3 tbs butter
- 3 tbs four
- 2 c chicken broth
- ¾ c sour cream
- 1 4oz can diced chilies
Instructions
- First, in a large bowl, mix together the shredded chicken, Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
- Now grab a tortilla and evenly distribute the filling into the center of each one. Roll them up and place them seam side down into a sprayed 9”x13” baking dish.
- After that, melt the butter in a skillet over medium-high heat. Then add the flour and the rest of the taco seasoning packet and whisk it into the butter for about 3 minutes.
- Now slowly whisk in the chicken stock and stir in the rest of the shredded cheese and sour cream.
- Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth. Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle with some dried parsley if you’d like.
- After that, bake them in the oven at 350°F for about 25 minutes or until the cheese sauce is nice and bubbly. Let them cool slightly and serve warm. Enjoy!