White chicken enchiladas is one of my most requested recipes! This is a little different from your traditional green and red sauce and has been my go to recipe when we’re craving enchiladas. My family and I love this creamy version and I have a good feeling you guys will love it too!
White chicken enchiladas
Ingredients
2 cups shredded chicken
10 flour tortillas
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
4 ounce can diced green chilies
Directions
Preheat oven to 350 degrees.
Melt butter in a pan over medium heat. Once butter has melted reduce heat and stir in flour.
Slowly whisk in chicken broth and bring to a boil.
Let simmer over medium low for 5 minutes to thicken. Remove from heat and stir in sour cream and green chilies and season with salt and pepper.
Season chicken with salt and pepper and combine with 1 cup of Monterey Jack cheese.
Roll chicken mixture into tortillas and place onto a baking dish. Pour white sauce over enchiladas and top with remaining 1 cup cheese.
Bake for 25 minutes and broil until cheese is golden and bubbly, about 1 minute.
