EASY CREAMY WHITE CHICKEN ENCHILADAS

Once your chicken is cooked, you’ll want to shred it using two forks.

Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.

EASY CREAMY WHITE CHICKEN ENCHILADAS

Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

502

kcal
Total time

40

minutes

Ingredients

  • 10 flour tortillas (taco size)

  • 3 tbsp flour

  • 2 cups shredded Monterey Jack cheese (or mozzarella)

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)

  • 1 cup sour cream

  • 3 tbsp butter

  • 1 (4 oz) can diced green chiles

  • 2 cups chicken broth

  • salt & pepper & Adobo seasoning, to taste

Directions

  • Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
  • In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
  • Place chicken mixture into each of the flour tortillas.
  • Roll them all up and place them in the prepared baking dish.
  • In a medium sauce pan, melt butter.
  • Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
  • Add chicken broth and whisk until smooth.
  • Stir in sour cream and green chiles. Be sure not to let the mixture boil.
  • Take sauce off the heat and pour it over the enchiladas.
  • Top with remaining shredded cheese.
  • Bake for about 20-25 minutes.
  • If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Article Source :https://www.thecountrycook.net/creamy-chicken-enchiladas/

Angela Florence