White Chicken Enchiladas Recipe
Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.
Ingredients
- 1 Rotisserie Chicken, shredded
- 1 Oz Taco Seasoning Packet, divided
- 6-8 Medium Four Tortillas
- 4 Oz Cream Cheese, softened
- 2 Cups Monterey Jack Cheese, hand shredded shredded (divided)
- 3 Tbs Butter
- 3 Tbs Flour
- 2 Cups Chicken Broth
- ¾ Cup Sour Cream
- 4 Oz can Diced Chilies
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the shredded chicken, half of the monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
- Evenly distribute the filling into the center of each tortilla. Roll them up and place them seam side down into a greased 9”x13” baking dish.
- In a medium sized skillet, melt the butter over medium-high heat. Add the flour and the rest of the taco seasoning packet. Whisk it into the butter for about 3 minutes.
- Slowly whisk in the chicken stock and stir in the rest of the shredded monterey jack 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 the top with a little dried parsely (opotional).
- Place them in the center rack of the oven for about 25 minutes or until hot and bubbly. Let them rest for 5 minutes, serve warm and enjoy!