White Chicken Enchiladas

 These are SO easy and very delicious. You can throw them together very quickly!

 

Remember this guy? It was tasty. Here is what remained from my whole roasted chicken. I love having cooked chicken just hanging around. It's so versatile! I'm gonna use this for enchiladas.

Ingredients: Shredded chicken (pictured blow), butter, flour, sour cream, green chilies, chicken broth (I used better than bullion here because I was out of my homemade chicken stock), Monterey jack cheese and tortillas. (The ONLY time I EVER use store bought tortillas is for enchiladas. Honestly, they just hold up better, and it's a texture thing for me.)

Pick the remaining meat off of the chicken. You can use a premade rotisserie chicken or even just cooked chicken beasts, shredded. Throw the cooked chicken into a mixer with a paddle attachment. Turn mixer on medium until chicken is "shredded". You can use two forks to shred the cooked chicken instead. I use to use that method until I saw this done. Now I prefer the mixer because it takes no time.

Grate cheese.

Combine chicken and 1 cup of cheese.

Fill tortillas with chicken/cheese mixture and roll up. Place in 9x13 pan, seam side down.

Melt butter in sauce pan. Whisk in flour. Cook about 1 minute.

Whisk in broth.

 

Cook over medium heat until thick and bubbly.

Turn down heat to low and add sour cream and green chilies. Make sure you don't let it boil so the sour cream doesn't curdle or separate.

Finished sauce.

Pour over rolled tortillas.

Top with the remaining cup of cheese.

Bake at 350° for 22 minutes. Then broil on high for about 3 minutes until browned.

Finished product! Serve with green salad or what ever you choose. Enjoy!

 

INGREDIENTS:

8 flour tortillas

2 cups cooked, shredded chicken

2 cups grated Monterey jack cheese

3 Tablespoons of butter

3 Tablespoons of flour

2 cups of chicken broth (I used better than bullion. The ratio is 1 teaspoon of better than bullion for each cup of water.) 

1 cup of sour cream

1 4oz can diced green chilies

 

DIRECTIONS:

1. Preheat oven to 350°. Grease a 9x13 pan.

2. Mix chicken and 1 cup of cheese.

3. Roll up chicken mixture in tortillas and place in pan seam side down. 

4. In a sauce pan melt butter and stir in flour. Cook about 1 minute.

5. Whisk in broth and heat until thick and bubbly.

6. Lower heat to low and stir in sour cream and green chilies. Be sure not to let the mixture boil at this point. You don't want the sour cream to curdle or separate.

7. Pour over tortillas and top with remaining 1 cup of cheese.

8. Bake at 350° for 22 minutes. Broil on high for about 3 minutes or until browned. Serve and enjoy!

 

I adapted this recipe from a recipe on joyfulmommaskitchen.com. Thanks for stopping by!