White Chicken Enchiladas

White Chicken Enchiladas
Serves 4-6

3 Tbsp Butter
3 Tbsp Flour
1 Cup Sour Cream
1 4oz Can Diced Mild Green Chilies
Cooking Spray
8-10 Flour Tortillas
3 Cups Chicken Broth, divided
1 Rotisserie Chicken's worth of meat, shredded
3 Cups Shredded Monterey Jack Cheese, divided
1 tsp Salt
2-3 Tbsp Green Onions, sliced


1. Spray a 9x13" baking dish with Cooking Spray and set aside.
2. Preheat Oven to 350 F.

3. Melt the Butter in a skillet.
4. Sprinkle Flour over melted Butter and whisk to combine. Cook for 1 minute stirring often.
5. Add 2 Cups Chicken Broth and continue to whisk until mix has thickened and is bubbly.
6. Remove from heat and let cool while you fill the Tortillas.

3. In a small bowl, combine Chicken, 1 Cup Cheese, and Salt.
4. Pour 1 Cup of Chicken Broth into a pan or plate large enough to fit a tortilla. (add more if the Tortilla doesn't submerge)
5. Place a tortilla in the chicken broth for a few seconds then flip it, covering both sides. Pull the tortilla out onto a plate or cutting board.
6. For the Next Tortilla, put it in, flip it over, and let it stay in the broth while you assemble the previous tortilla. Then pull it out and put another in, repeat, etc.
7. As you pull each Tortilla out of the broth, make a line with the Chicken mixture across the center of the Tortilla. Roll it up like a cigar and place it in the baking pan.
9. Repeat this process until all Tortillas have been dipped, filled, rolled, and placed in the baking pan.

1. Add Sour Cream and Chillies to the Cooled sauce and stir until smooth and Sour Cream is completely dissolved.
2. Pour the sauce over the Assembled enchiladas in the pan.
3. Top with remaining 2 Cups of Cheese.
4. Bake in the oven for 25 minutes.
5. (Optional) turn on the broiler just long enough to brown the cheese.
6. Top with Green Onions and serve.

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