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White Chicken Enchiladas

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Delicious and comforting white chicken enchiladas filled with rotisserie chicken and melted Monterey Jack cheese, topped with a creamy sauce.

Ingredients

Scale
  • 8–10 soft taco-size flour tortillas
  • 3 cups cooked rotisserie chicken, shredded or chopped
  • 3 cups Monterey Jack cheese, shredded and divided
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can diced green chilies
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • 2–3 green onions, chopped
  • Chopped cilantro, for garnish

Instructions

  1. Mix the cooked rotisserie chicken with one cup of shredded Monterey Jack cheese in a large mixing bowl.
  2. In a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook until it turns golden.
  3. Gradually whisk in the chicken broth and let cook until the sauce thickens, about 3-5 minutes.
  4. Remove from heat and stir in the sour cream, diced green chilies, salt, and cumin.
  5. Pour half of the sauce into the bottom of a prepared baking dish.
  6. Fill each tortilla with the chicken and cheese mixture, roll tightly, and place seam-side down in the dish.
  7. Pour the remaining sauce over the tortillas and top with remaining cheese.
  8. Bake in the preheated oven for 25-30 minutes or until hot and bubbly.
  9. Garnish with chopped green onions and cilantro before serving.

Notes

For added flavor, consider adding spices like paprika or chili powder. You can also make this dish vegetarian by substituting chicken with beans or veggies.

Nutrition

Find it online: https://sousviderecipe.com/white-chicken-enchiladas-2/