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White Chicken Enchiladas

Ingredients

  • 3 cups cooked chicken, shredded
  • 3 cups chihuahua cheese, shredded
  • 12 flour tortillas
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 4-ounce can diced green chiles
  • 1/4 cup green onions, sliced
  • Salt & Pepper, to taste
  • Cooking Spray

Instructions

  1. Preheat oven to 350 degrees and spray an 11x14 baking dish with cooking spray.

  2. Combine chicken and half of the cheese to make filling. 

  3. Fill each tortilla with chicken/cheese mixture and roll it up. Place seam side down in prepared baking dish.

  4. Melt butter in a medium nonstick skillet. Add flour and whisk for 60 seconds.

  5. Slowing whisk in chicken stock and bring to a boil until thickened. Season with salt and pepper. Turn off heat.

  6. Add diced green chiles and sour cream to the sauce and stir to combine. Pour over the enchiladas.

  7. Top enchiladas with remaining cheese and bake for 30 minutes until bubbly. If you want the cheese t be golden brown, you can broil it for 3-5 minutes.

  8. Top with green onions. Makes great leftovers!!