Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are delicious and comforting, perfect for family dinners or a cozy night in. Easy to make and customizable, these enchiladas are sure to be a favorite.
Ingredients
For the Filling
- 3 cups Shredded chicken Use rotisserie chicken for convenience.
- 1 can Rotel (diced tomatoes and green chilies)
- 1 cup Sour cream
- 2 cups Cheese (Monterey Jack or Pepper Jack) Adjust according to preference.
- 6 large Flour tortillas
For the Sauce
- 2 cups Chicken broth
- 2 tablespoons Butter
- 2 tablespoons Flour
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat, then whisk in flour and cook for about 1 minute.
- Gradually add chicken broth and stir until thickened.
Assembly
- Mix shredded chicken, Rotel, and sour cream in a bowl.
- In a baking dish, spread some of the sauce at the bottom.
- Fill each flour tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
Baking
- Bake for 20-25 minutes until bubbly and cheese is melted.
Notes
Serve hot with extra cheese, fresh cilantro, diced avocado, or salsa. Pair with Mexican rice, refried beans, or a simple salad.