So I apologize that this is way more than 5 ingredients. But it’s worth it – I kid you not, I’ve been craving these since Tuesday. I want to make these every day for dinner now.
And I’m sorry I’m very clearly not the queen of food photography. Just bear with me please. Also this was taken late because we were so anxious to eat them (aka – why half the tray is gone).
White Chicken Enchiladas
- 10 soft taco shells ( or tortillas)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream (or greek yogurt)
- 1 (4 oz) can diced green chilies
- Preheat oven to 350 degrees. Grease a 9×13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
Taste Rating: 9.75/10
Gooooood heaven these are wonderful. I made them for the boys that helped me move across a parking lot into a new apartment and they were very very happy. I’m not a big fan of red sauce enchiladas, but I could eat these all day every day. And paired with my roommates spanish rice… mmmmmm. They were so so so so heavenly.
Ease of Cooking: 8.5/10
If you know how to make a rue (which is the flour/butter mixture from step 2), these are really simple. Having a rotisserie or pre-cooked chicken would make it even easier, but it still took me like an hour tops to assemble everything once I had cooked chicken.
Thanks to Joyful Momma’s Kitchen for the recipe!