Tangy White Chicken Enchiladas
Seasoned chicken and shredded cheese are wrapped in tortillas and topped with a rich, tangy sauce in these White Chicken Enchiladas. Quick, easy, and ready in just 45 minutes, they're a guaranteed crowd favorite.
Servings: 4 servings
Ingredients
- 2.5 cups shredded cooked chicken (rotisserie is easy)
- 2 teaspoons adobo seasoning
- 8-10 flour tortillas taco sized not burrito
- 2.5 cups shredded Monterey Jack cheese or mozzarella
- 4 tablespoons salted butter
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 lime, juiced (plus wedges for serving)
- 1 4 ounce can diced green chilis
- salt & pepper
- 3 green onions sliced (green and white parts)
Instructions
Prep + Roll Enchiladas
- Preheat oven to 350F degrees. Grease a baking dish with butter or nonstick cooking spray.
- In a medium-sized bowl or zip top bag, add shredded chicken and season with salt, pepper and Adobo seasoning and mix to evenly coat. Add the shredded cheese in a separate bowl or zip top bag.
- Put about 1/4 cup of chicken onto each tortilla, top chicken with 3 tablespoons of shredded cheese. Roll the tortilla up and place seam-side down into the prepared baking dish. Nestle each one side by side. Cover the baking dish with a dish towel while you prepare the sauce.
Make Sauce + Bake
- In a sauce pan, melt butter over medium low heat. Whisk in flour and let cook and thicken while continuing to whisk, being sure not to let it burn. Add chicken stock slowly while whisking until smooth. Remove from heat.
- Stir in the can of green chilis, lime juice, and sour cream until smooth. Pour over the enchiladas making sure to evenly spread it to cover all areas. Top with remaining shredded cheese.
- Bake for about 25 minutes. Set the over to broil, then broil for 2 minutes to get the top of the cheese toasty and bubbly.
- Remove from oven, top with diced green onions and serve with wedges of lime. I like to let me enchiladas set for 20 minutes before serving so they are easier to cut.
Nutrition
Calories: 844kcal