Ingredients
- 8-10 soft flour tortillas, ready to wrap around the savory filling
- 2 cups of succulent, cooked, and finely shredded chicken
- A generous serving of 2 cups of Monterey Jack cheese, shredded
- 3 tablespoons of rich, melting butter
- 3 tablespoons of smooth, fine flour
- 2 cups of aromatic chicken broth
- 1 cup of tangy sour cream
- 1 can of diced green chilies, to add a delightful hint of spice
Instructions
Begin by blending the cooked, shredded chicken with half of the Monterey Jack cheese. Skillfully roll this delightful mixture into the soft flour tortillas. Ensure they are snugly rolled and place them in a pre-greased 9×13 inch baking pan with the seam facing downwards.
Proceed by heating a small skillet over a moderate heat. Add the butter and allow it to melt gradually. Stir in the flour, allowing it to cook for approximately one minute. This forms a roux that will be the base of your sauce.
Introduce the chicken broth to your roux and stir continuously, whisking to create a smooth, thickened sauce.
Once achieved, remove the skillet from the heat. At this point, add the sour cream and diced green chilies, stirring thoroughly until they are perfectly incorporated.
Unreservedly pour this creamy, spicy sauce over your waiting enchiladas, and finish by sprinkling the remaining Monterey Jack cheese on top.
Bake these delicacies in an oven preheated to 350°F for 20-25 minutes. When the cheese is bubbling and golden, you know it’s time to serve up this fantastic meal.
White Chicken Enchiladas with a creamy sauce
Ingredients
- 8-10 soft flour tortillas, ready to wrap around the savory filling
- 2 cups of succulent, cooked, and finely shredded chicken
- A generous serving of 2 cups of Monterey Jack cheese, shredded
- 3 tablespoons of rich, melting butter
- 3 tablespoons of smooth, fine flour
- 2 cups of aromatic chicken broth
- 1 cup of tangy sour cream
- 1 can of diced green chilies, to add a delightful hint of spice
Instructions
Begin by blending the cooked, shredded chicken with half of the Monterey Jack cheese. Skillfully roll this delightful mixture into the soft flour tortillas. Ensure they are snugly rolled and place them in a pre-greased 9×13 inch baking pan with the seam facing downwards.
Proceed by heating a small skillet over a moderate heat. Add the butter and allow it to melt gradually. Stir in the flour, allowing it to cook for approximately one minute. This forms a roux that will be the base of your sauce.
Introduce the chicken broth to your roux and stir continuously, whisking to create a smooth, thickened sauce.
Once achieved, remove the skillet from the heat. At this point, add the sour cream and diced green chilies, stirring thoroughly until they are perfectly incorporated.
Unreservedly pour this creamy, spicy sauce over your waiting enchiladas, and finish by sprinkling the remaining Monterey Jack cheese on top.
Bake these delicacies in an oven preheated to 350°F for 20-25 minutes. When the cheese is bubbling and golden, you know it’s time to serve up this fantastic meal.
