Recipe Background
Traditional red or green enchilada sauces might want to rethink their position as the king of the enchiladas, because Ultimate White Chicken Enchiladas prove that you don't need enchilada sauce at all! Instead, you can smother the chicken-filled enchiladas with a creamy, cheesy, spicy white sauce that you'll want to lick from the plate. Savory and just loaded with cheese, Ultimate White Chicken Enchiladas really are the ultimate dish in your Tex-Mex taste arsenal!
Traditional red or green enchilada sauces might want to rethink their position as the king of the enchiladas, because Ultimate White Chicken Enchiladas prove that you don't need enchilada sauce at all! Instead, you can smother the chicken-filled enchiladas with a creamy, cheesy, spicy white sauce that you'll want to lick from the plate. Savory and just loaded with cheese, Ultimate White Chicken Enchiladas really are the ultimate dish in your Tex-Mex taste arsenal!
Ingredients
For the enchiladas:
- 3 cups rotisserie chicken shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic minced
- 1 tablespoon olive oil
- 8 large flour tortillas
- 2 cups Monterey Jack cheese shredded
For the sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4-ounce) can green chiles drained
- 1/2 cup pepper jack cheese shredded
- 1 cup Monterey Jack or queso quesadilla blend cheese shredded
- fresh cilantro optional, to taste, torn, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a bowl, add the chicken, 1/2 teaspoon of the salt, 1/2 teaspoon of the black pepper, the garlic, and the olive oil and stir to combine.
- Lay out the tortillas on a clean work surface.
- Divide the chicken mixture evenly down the center of each of the tortillas.
- Sprinkle 2 cups of the Monterey Jack cheese evenly over the chicken mixture on each of the tortillas.
- Tightly roll up each of the tortillas.
- Place the rolled up tortillas in the prepared baking dish, seam-side down.
- In a saucepan over medium heat, melt the butter.
- Add the flour to the melted butter and cook, while whisking, until the raw flour smell disappears, about 1 minute.
- Add the chicken broth to the flour mixture and cook, while whisking constantly, until a sauce begins to form that is thick and bubbly, about 5 minutes.
- Add the sour cream, the remaining salt, the black pepper, the green chiles, and the pepper jack cheese to the sauce mixture and stir to combine until the cheese is melted.
- Pour the sauce mixture over the enchiladas in the baking dish.
- Sprinkle the enchiladas with the remaining Monterey Jack cheese.
- Bake until the cheese is fully melted and barely starting to brown, about 20 minutes.
- Serve hot garnished with the cilantro.
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