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White Chicken Enchiladas

Wwhhh

recipe with a creamy, cheesy white sauce! 

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### **White Chicken Enchiladas** 

#### **Ingredients** 

**For the Enchiladas:** 

- 2 cups cooked and shredded chicken (rotisserie works great) 

- 1 cup shredded Monterey Jack cheese 

- 1 cup shredded cheddar cheese 

- 8 flour tortillas (soft taco size) 

- 1 teaspoon garlic powder 

- 1 teaspoon onion powder 

- ½ teaspoon cumin 

- ½ teaspoon salt 

- ½ teaspoon black pepper 

**For the White Sauce:** 

- 3 tablespoons butter 

- 3 tablespoons all-purpose flour 

- 2 cups chicken broth 

- 1 cup sour cream 

- 1 (4 oz) can diced green chilies 

- 1 cup shredded Monterey Jack cheese 

#### **Instructions** 

1. **Preheat Oven:** Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish. 

2. **Prepare Filling:** In a bowl, mix shredded chicken, 1 cup Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. 

3. **Assemble Enchiladas:** 

   - Lay out a tortilla, add about ¼ cup of the chicken mixture, and roll it up. 

   - Place seam-side down in the prepared baking dish. Repeat with remaining tortillas. 

4. **Make the White Sauce:** 

   - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking constantly. 

   - Slowly add chicken broth, whisking until smooth. Cook for 2-3 minutes until thickened. 

   - Remove from heat and stir in sour cream and green chilies. Do not boil. 

5. **Assemble & Bake:** 

   - Pour the white sauce over the enchiladas. Sprinkle 1 cup shredded Monterey Jack cheese on top. 

   - Bake uncovered for 20-25 minutes until bubbly and lightly golden. 

6. **Serve & Enjoy:** Garnish with fresh cilantro, sliced jalapeños, or diced tomatoes if desired. Serve warm! 

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Would you like any modifications, such as making it spicier or using a different type of cheese? ????

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