White Chicken Enchiladas (Printable Format)
Tortillas stuffed with shredded chicken and cheese, topped with a creamy green chili sour cream sauce. Perfect comfort food dinner.
# What You'll Gather:
01 -
8-10 flour tortillas, small.
02 -
3 cups chicken, cooked and shredded.
03 -
3 cups Monterey Jack cheese, divided.
04 -
3 tablespoons butter, unsalted.
05 -
3 tablespoons all-purpose flour.
06 -
2 cups chicken broth.
07 -
1 cup sour cream.
08 -
4 ounces green chilies, diced.
09 -
3 tablespoons green onions, sliced.
# Step-by-Step Instructions:
01 -
Preheat to 350°F. Grease 9x13 baking dish.
02 -
Combine shredded chicken with 1 cup cheese.
03 -
Fill tortillas with chicken mix. Place seam-down in dish.
04 -
Cook butter and flour 1 minute. Whisk in broth until thick. Cool slightly, stir in sour cream and chilies.
05 -
Pour sauce over enchiladas. Top with remaining cheese.
06 -
Cook 20-25 minutes until bubbly. Broil 1-2 minutes if desired.
07 -
Top with green onions and serve hot.
# Important Tips:
01 -
Can use rotisserie chicken.
02 -
Adjust heat with spicier chilies.
03 -
Serve with rice and beans.