White Chicken Sour Cream Enchiladas (Print Version)
# Ingredients:
01 -
8 8-inch flour tortillas, taco size
02 -
3 cups rotisserie chicken, shredded or chopped
03 -
3 cups Monterey Jack cheese, shredded and divided
04 -
3 tablespoons butter
05 -
3 tablespoons flour
06 -
2 cups chicken broth
07 -
1 cup sour cream
08 -
4 oz diced green chiles
# Instructions:
01 -
Debone a whole rotisserie chicken. Shred or chop it into bite-sized pieces.
02 -
Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
03 -
In a small bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. Optionally, season with salt, pepper, or taco seasoning for extra flavor.
04 -
Evenly spoon the chicken and cheese mixture down the center of each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish.
05 -
In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the chicken broth and continue cooking over medium heat, whisking often, until the sauce thickens and starts to bubble, about 3-5 minutes.
06 -
Turn off the heat and let the sauce cool for about 5 minutes. Then, whisk in the sour cream and green chiles until smooth.
07 -
Pour the creamy sauce over the enchiladas in the baking dish, making sure they are evenly covered. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
08 -
Bake for 20-25 minutes in your preheated oven or until the enchiladas are heated through and the cheese is melted and lightly golden.
09 -
Remove from the oven and serve hot with your favorite toppings.
# Notes:
01 -
Serve with guacamole, salsa, Mexican rice, or beans. Adding a squeeze of lime juice or fresh cilantro can enhance the flavors.