Easiest Way to Make Any-night-of-the-week Creamy White Chicken Enchiladas

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Creamy White Chicken Enchiladas. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Creamy White Chicken Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy White Chicken Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Creamy White Chicken Enchiladas using 11 ingredients and 11 steps. Here is how you can achieve that.

Found this recipe and really enjoyed it. Never made enchiladas with white sauce before, I’m a red sauce kinda girl. Hope you enjoy!

Ingredients and spices that need to be Prepare to make Creamy White Chicken Enchiladas:

1. 1 whole rotisserie chicken
2. 1 (4 oz) can green chilies
3. 2 cups chicken broth
4. 3 tbsp flour
5. 1 tsp salt give or take
6. 1 tbsp pepper
7. 1 tsp Adobo season
8. 10 flour tortillas
9. 3 tbsp butter
10. 3 cups Monterey jack cheese or mixed cheese. I like both
11. 1 cup sour cream

Instructions to make to make Creamy White Chicken Enchiladas

1. Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.
2. Shred rotisserie chicken and put in bowl.
3. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning
4. Place chicken mixture in each of the flour tortillas.
5. Roll them all up and place them in your baking dish. Just squeeze them all in there.
6. In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn.)
7. Add chicken broth and whisk until smooth.
8. Stir in sour cream and chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas.
9. Top with remaining shredded cheese. I like to add extra:)
10. Bake for about 25- 30 minutes. I like to broil the last 5 minutes or so. Be sure to keep an eye on it when broiling, so you don’t burn it.
11. Let sit for 5 minutes and serve.

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