Creamy White Chicken Enchiladas

Ingredients

• 2 cup shredded cooked chicken (Store-bought rotisserie chicken may be used.)
• 2 cup Monterey Jack cheese (Shredded; divided use.)
• salt, pepper, and Adobo seasoning (To taste.)
• 10 flour tortillas (Taco size.)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cup chicken broth
• 1 cup sour cream
• 4 oz diced green chiles (Do not drain.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

2. 2

   In a medium bowl, combine the shredded cooked chicken, 1 cup of the shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning. Mix until evenly seasoned.

3. 3

   Place an even portion of the chicken mixture down the center of each of the 10 flour tortillas.

4. 4

   Roll each tortilla tightly around its filling and arrange the enchiladas seam-side down in the prepared baking dish.

5. 5

   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously. Cook for about 1 minute, until the mixture thickens slightly, taking care not to let it burn.

6. 6

   Pour in the chicken broth while whisking. Continue whisking until the sauce is smooth and free of lumps.

7. 7

   Stir in the sour cream and undrained diced green chiles. Heat gently, but do not allow the sauce to boil, or the sour cream may separate.

8. 8

   Remove the sauce from the heat and pour it evenly over the enchiladas, coating the tortillas.

9. 9

   Sprinkle the remaining 1 cup shredded Monterey Jack cheese evenly over the top.

10. 10

    Bake for 20–25 minutes, until heated through and the sauce is bubbling. For a browned, bubbly finish, broil on high for 1–2 minutes, watching closely so the cheese does not burn.

Notes

Store covered leftovers in the refrigerator for up to 3 days. The assembled, uncooked enchiladas can be frozen for up to 3 months; cool the sauce completely before wrapping and thaw to room temperature before baking according to the directions. Any good melting cheese may be substituted for Monterey Jack. The recipe is mild and not especially spicy.

Nutrition per serving

• main course
• enchiladas
• baked
• chicken
• weeknight meal
• mild
• comfort food
• make-ahead