White Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a large skillet, cook the chicken until no longer pink. Shred the chicken and set aside.
• STEP 3.In a separate saucepan, melt the butter and whisk in the flour to make a roux. Gradually whisk in the chicken broth and milk until smooth and thickened.
• STEP 4.Stir in the sour cream, green chilies, and seasonings. Remove from heat.
• STEP 5.Spread a spoonful of the sauce onto each tortilla. Fill with shredded chicken and cheese, then roll up and place seam-side down in the baking dish.
• STEP 6.Pour the remaining sauce over the enchiladas and sprinkle with additional cheese.
• STEP 7.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 8.Serve the enchiladas hot, garnished with chopped cilantro and sliced jalapenos, if desired.

Cooking Tips

• To save time, you can use rotisserie chicken instead of cooking and shredding the chicken yourself.
• If you prefer a spicier dish, you can add diced jalapenos or a dash of hot sauce to the sauce.
• These enchiladas can be made ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the baking time.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These enchiladas are best served fresh from the oven, but leftovers can be reheated in the microwave or oven.
• Serve with a side of rice and beans for a complete meal.
• Garnish with chopped cilantro, sliced jalapenos, and a dollop of sour cream for added flavor.