White Chicken Enchiladas
Prep
20M
Cook
25M
Time
45M
Skill
Easy
Yield
CUISINE
Price
$
Chicken Enchiladas are usually a hit, but this white sauce variation was REALLY a hit with the family. Multiple kids sad they were really good and everyone went back for seconds. A good weeknight dinner option. Try it, and I know you'll love it.
Cook the Chicken
Preheat the oven to 350°F. In a large skillet over medium-high heat, heat...
- 1/4 cup olive oil
Season with salt and pepper and add to the pan...
- 1 1/4 lbs boneless, skinless chicken thighs
Cook until browned on all sides and cooked through. Remove from the pan and shred with two forks.
The White Sauce
Pour into the same pan and scrape up all the browned bits...
- 1/4 cup water
Add and cook into a roux, 1–2 minutes...
- 1/4 cup butter
- 1/4 cup all-purpose flour
Whisk in and cook until it forms a creamy white sauce, then remove from the heat...
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
Fill & Roll
In a bowl, mix the shredded chicken with...
- 1 cup shredded Monterey Jack cheese
Divide the mixture down the middle of...
- 10 taco-size flour tortillas
Roll each one up and set it seam side down in a 9x13-inch baking dish.
Bake
Pour the white sauce evenly over the enchiladas, then top with...
- 1 cup shredded Monterey Jack cheese
Bake 20–25 minutes, until bubbly. Top with...
- 1 tbsp fresh chives, chopped (optional)
