Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings
Easy as one, two, and three! These Creamy White Chicken Enchiladas are superb! Invite your friends over and surprise them with your greatness. Have a good one, friends, and I hope you are all well today. Enjoy!
Ingredients:
3 tbsp butter
10 flour tortillas (taco size)
2 c shredded, cooked chicken (can use a store-bought rotisserie chicken)
2 c chicken broth
2 c shredded Monterey Jack cheese (or mozzarella)
1 c sour cream
3 tbsp flour
salt & pepper & Adobo seasoning, to taste
1 (4 ounces) can of diced green chiles
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply cooking spray in a 9×13-inch baking dish.
3. Add 1 cup of cheese, shredded chicken, Adobo seasoning, salt, and pepper into a mixing bowl. Stir until well combined.
4. Fill each tortilla with the chicken mixture.
5. Roll each filled tortilla and seal the sides. Arrange them into the prepared baking dish.
6. Place a saucepan on the stove and turn the heat to medium.
7. Add butter and allow it to melt.
8. Add the flour, then whisk and cook for about a minute.
9. Add the chicken broth and whisk until well blended.
10. Add the green chiles and sour cream, then stir until well mixed. Remove from the heat immediately.
11. Pour the sauce on top of the enchiladas and spread it evenly.
12. Sprinkle the rest of the shredded cheese on top.
13. Place it inside the preheated oven and bake for about 20 to 25 minutes or until the cheese is melted completely.
14. Broil for about a minute until the cheese turns golden brown.
15. Remove from the oven and allow it to cool for a few minutes at room temperature.
16. Serve warm and enjoy!
Nutrition Facts:
Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg
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