Creamy White Chicken Enchiladas
Ingredients:
– 10 soft flour tortillas
– 2 cups cooked chicken, shredded
– 2 cups Monterey Jack cheese, shredded
– 3 tablespoons butter
– 3 tablespoons flour
– 2 cups chicken broth
– 1 cup sour cream
– 1 (4-ounce) can diced green chilies
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Directions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese.
3. Fill each tortilla with the chicken mixture, roll them up, and place them seam side down in a greased 9×13 inch baking dish.
4. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
5. Gradually add the chicken broth, whisking constantly until smooth. Cook until the mixture is thick and bubbly.
6. Remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste.
7. Pour the sauce over the enchiladas and sprinkle with the remaining cup of shredded cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 5 servings
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