white chicken enchiladas w/ green chilies

★★★★★ 7 Reviews
velvet33 avatar
By Elizabeth McCarthy
from Miami, FL

The best chicken enchiladas!

Blue Ribbon Recipe

Member's Choice Creamy, tangy, and cheesy, if you like chicken enchiladas, these need to be on your weekly menu. Green chilis in the sauce add just a hint of spice. Pick up a store-bought rotisserie chicken and these can be thrown together in no time. We think these chicken enchiladas will get gobbled up in no time.

— The Test Kitchen @kitchencrew
★★★★★ 7 Reviews
serves 10 people
prep time 1 Hr
method Bake

Ingredients For white chicken enchiladas w/ green chilies

  • 10
    soft taco shells
  • 2 c
    cooked, shredded chicken
  • 2 c
    shredded Monterey jack cheese
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 2 c
    chicken broth
  • 1 c
    sour cream
  • 1 can
    diced green chiles (4 oz)

How To Make white chicken enchiladas w/ green chilies

  • Chicken and cheese rolled inside enchiladas.
    1
    Preheat oven to 350F. Grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • Butter, flour, and chicken stock in a saucepan.
    2
    In a saucepan, melt butter. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Whisking in sour cream and chiles.
    3
    Stir in sour cream and chilies. Do not bring to boil; you don't want curdled sour cream.
  • Sauce and cheese spread over the tortillas.
    4
    Pour over enchiladas and top with remaining cheese.
  • Baking enchiladas in the oven.
    5
    Bake 22 min and then under high broil for 3 min to brown the cheese.
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