Easy Chicken Enchiladas with White Sauce
These are easy and very tasty chicken enchiladas. I use rotisserie chicken which provides a nice mix of juicy white and dark meat. I let the chicken cool slightly so it does not burn my hands but remove the meat while it is still warm. The meat is very tender and will pull off much easier than after it has cooled. My casserole dish holds 12 enchiladas.
Ingredients
3 cups shredded and cooked chicken (1 rotisserie chicken, meat removed from bones)
10 - 12 small soft flour tortillas
3 cups chicken broth
1.5 cups sour cream
4 cups shredded Monterey Jack Cheese
4 tablespoons butter
4 tablespoons flour
1 - 2 4 oz cans diced green chilies
Preparation
Preheat oven to 350f
Melt butter in a medium pan over medium heat
Stir in flour and whisk for one minute
Add broth a little at a time and continue to whisk
Cook until thickened and bubbling up
Remove from heat and whisk in sour cream and green chilies
Grease 9 x 13 casserole pan
Cover the bottom of the pan with a thin layer of sauce
Combine chicken and 1 cup of cheese
Fill tortillas with chicken mixture, roll tightly and place seam down into the casserole. I place 6 across half the pan in the narrow direction and then 6 more across the other half of the pan.
Pour remaining sauce over enchiladas and cover with shredded cheese.
Bake for 25 minutes or until bubbly and cheese has completely melted.
If desired, garnish with 2 tbsp parsley or cilantro fresh, chopped
Keywords: mexican main poultry chicken
