About
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
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Coat a 9x13-inch baking dish with cooking spray.
Step 3 -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.
Step 4 -Lay out the tortillas on a clean work surface.
Step 5 -Divide the chicken mixture evenly down the center of each of the tortillas.
Step 6 -Sprinkle 2 cups of the Monterey Jack cheese evenly over the chicken mixture on each of the tortillas.
Step 7 -Tightly roll up each of the tortillas.
Step 8 -Place the rolled up tortillas in the prepared baking dish, seam-side down.
Step 9 -In a saucepan over medium heat, melt the butter.
Step 10 -Add the flour to the melted butter and cook, while whisking, until the raw flour smell disappears, about 1 minute.
Step 11 -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.
Step 12 -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.
Step 13 -Pour the sauce mixture over the enchiladas in the baking dish.
Step 14 -Sprinkle the enchiladas with the remaining Monterey Jack cheese.
Step 15 -Bake until the cheese is fully melted and barely starting to brown, about 20 minutes.
Step 16 -Serve hot garnished with the cilantro.
