White Chicken Enchiladas
A delicious dish made with a creamy white sauce and savory rotisserie chicken rolled into tortillas and baked to perfection!
Servings 6
Ingredients
For The Filling
- 3 Cups Shredded Rotisserie Chicken
- 2 tbsp Taco Seasoning
- 1/2 Cup Grated Sharp Cheddar Cheese
- 1/2 Cup Grated Pepper Jack Cheese
- 4 oz Can of Diced Green Chilies
- 1/4 Cup Sour Cream
- 14-16 Fajita-Sized Flour Tortillas or corn tortillas if you prefer
For The Sauce
- 3 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 1.5 Cups Chicken Broth
- 4 oz Can of Diced Green Chilies
- 1 Cup Sour Cream
- 1 Cup Grated Sharp Cheddar Cheese
- 1 Cup Grated Pepper Jack Cheese
- Any desired toppings such as cilantro, salsa, hot sauce, jalapenos, avocados, etc.
Instructions
- In a large bowl, mix together all of the ingredients for the filling. Scoop a large spoonful into each tortilla and roll them up tightly. Place them seam side down in a 9x13 baking dish. Set aside.
- Preheat the oven to 400 degrees.
- Heat the butter in a skillet over medium heat. Whisk in the flour and cook that down for about 3 minutes to get rid of the raw flour taste.
- Slowly stir in the chicken broth and keep stirring until it has thickened up.
- Turn off the heat and stir in the diced chilies and sour cream and mix until everything is combined and the sauce is nice and smooth.
- Pour the sauce over the top of the rolled up enchiladas in the baking dish then top with the remaining cheeses. Bake for 20-25 minutes until the cheese is golden brown and bubbly.
- Allow the dish to rest for about 10 minutes before serving. Top with any desired toppings and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
If you want to freeze them, assemble but do not bake. Cover tightly and freeze for up to 3 months. When you are ready to cook, let them thaw and come to room temperature before baking.