Chicken White Enchiladas (Print Version)
Golden, bubbly tortillas filled with shredded chicken, zippy white sauce, and Monterey Jack cheese. Super comfy and easy to love.
# Ingredients:
→ Main Components
01 -
3 cups shredded Monterey Jack cheese (save most for topping)
02 -
3 cups cooked chicken, pulled apart
03 -
8 to 10 small flour tortillas
→ White Sauce
04 -
Salt, use what you like
05 -
Black pepper, sprinkle as much as you need
06 -
1 can (113 g) chopped green chilies
07 -
1 cup sour cream
08 -
2 cups chicken broth
09 -
3 tablespoons all-purpose flour
10 -
3 tablespoons unsalted butter
→ Garnish
11 -
2 or 3 tablespoons sliced green onions
# Steps:
01 -
Toss green onions over everything right out of the oven. Dig in while it’s hot.
02 -
Pop the dish in your oven and let it bake 20 to 25 minutes till the cheese melts and it’s all bubbling. Want extra golden cheese? Broil for a minute or two.
03 -
Ladle the sauce over those tortillas and spread the rest of your cheese all across the top.
04 -
Take the pan off the heat. Wait a bit so it’s not super hot, then mix in your green chilies and sour cream until the sauce is totally smooth.
05 -
Keep whisking as you slowly pour in chicken broth. Cook till it starts to thicken up a bit.
06 -
Melt butter in your pan over medium. Sprinkle in flour and stir for around a minute to make a simple paste (that’s a roux!).
07 -
Put the chicken-cheese stuff inside each tortilla, roll ’em up tight, then place seam-side down in your greased pan.
08 -
In a bowl, stir together cooked chicken and about a cup of cheese. Toss in salt and pepper to taste.
09 -
Turn your oven to 175°C. Grease a baking dish, size 23×33 cm.
# Notes:
01 -
Let your sauce cool off a little before you stir in sour cream, so it won’t go lumpy.
02 -
If you want a crispy cheesy top, stick it under the broiler for a couple minutes before serving.