White Chicken Enchiladas (Printable Version)

Soft tortillas packed with shredded chicken and gooey cheese, all covered in a silky homemade white sauce and baked to bubbly perfection.

# What You’ll Need:

01 - Shredded, cooked chicken (2 cups, rotisserie works great)

02 - Grated Monterey Jack cheese (1 cup)

03 - Season to taste with salt, pepper, and Adobo

04 - 10 small flour tortillas (taco-sized)

05 - 3 tablespoons butter

06 - 3 tablespoons plain flour

07 - 2 cups chicken broth

08 - 1 cup sour cream

09 - One 4-ounce can of green chiles (do not drain)

10 - 1 cup shredded Monterey Jack cheese

01 - Heat oven to 350°F and lightly coat a 9x13-inch dish with nonstick spray

02 - In a medium-sized bowl, mix together the chicken, cheese, and all the seasonings

03 - Spoon the chicken mixture into tortillas, wrap them up, and put them seam-down in the dish you prepped earlier

04 - In a medium saucepan, melt butter. Stir in flour and let it cook for a minute while whisking

05 - Slowly add chicken broth, whisk till smooth, then stir in sour cream and green chiles. Keep it warm, but don’t let it boil

06 - Pour the sauce over the rolled tortillas, then sprinkle the last cup of cheese on top

07 - Pop it in the oven for about 20-25 minutes. If you like, broil for another minute or two for a crispy, browned top

01 - Save time by using rotisserie chicken

02 - Boiling the sauce could cause it to separate, so avoid that

03 - If you’d like, swap in mozzarella instead of Monterey Jack

04 - Broiling gives the top a toasty, golden finish