White Chicken Enchiladas
Creamy White Chicken Enchiladas made with flour tortillas, shredded chicken, cheese, sour cream, and more!
Servings: 8
Equipment
- 9x13 baking dish
- sauce pan
- mixing bowls
- stirring spoons
Ingredients
- 2 cups shredded chicken (can be store-bought rotisserie)
- 2½ cups chicken broth (or stock)
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack
- 1 can Rotel (well drained)
- 8 flour tortillas (6"-8" size tortillas)
- ¼ cup butter
- ⅓ cup flour
- salt and pepper to taste
Instructions
- Preheat oven to 350℉ and prepare 9x13 baking dish
- In a large sauce pan add butter and let melt. Add flour and salt and pepper to taste. Cook down flour for about a minute, stirring continuously.
- Slowly add chicken broth, stirring with addition to keep the flour mixture loose. When all the broth is incorporated, continue to cook for another minute while stirring.
- Remove broth mixture from heat, let cool slightly (2-3 minutes). Add sour cream and Rotel and return to heat for 1-2 minutes to reheat.
- Remove sauce from heat and let cool while you assemble enchiladas
- In a large bowl add shredded chicken, 1 cup of shredded cheddar, and 1 cup of pepper jack and mix together. Reserve 1/2 cup of each cheese to top the enchiladas.
- Heat tortillas for about 20 seconds in the microwave to make them easy to work with. Fill each tortilla with chicken and cheese mixture. Tuck the ends of the tortilla over the ingredients and then roll the tortilla. Add each stuffed tortilla to the baking dish, depending on size you may need to put two length wise to fit.
- Pour sour cream sauce over the enchiladas and top with remaining cheeses. Bake covered with foil for 22-25 minutes. Uncover and turn oven to broil and broil for 2-3 minutes. Keep an eye on the enchiladas so they do not burn.
- Remove from oven and serve with your favorite toppings. Enjoy!!
Notes
Store enchiladas in an airtight container in the refrigerator. You can reheat your pockets in an air fryer or microwave.