White Chicken Enchiladas
Created by KatBritton on April 21, 2018
- Servings: 8
- Prep Time: 25m
- Cook Time: 35m
- Recipe #29392
Ingredients
- 1 whole (3 1/2 pound) cooked rotisserie chicken (shredded, about 3-4 cups)
- 1 cup shredded pepper jack cheese (divided)
- 2 cups shredded Mexican blend cheese (divided)
- 2 teaspoons ground cumin
- 8 medium (392 grams) flour tortillas (8 inch size)
- 3 tablespoons butter
- 1 garlic clove, finely minced (optional)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (full fat)
- 1 cup green chile salsa (canned, or small can green chilies)
- 3 green onions, chopped
How to Make
-
Step 1: Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.
-
Step 2: Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.
-
Step 3: Melt butter in a pan. Add garlic, whisk 1 minute. Sprinkle in the flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.
-
Step 4: Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.
-
Step 5: Pour sauce over enchiladas and top with remaining shredded cheese.
-
Step 6: Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.
Nutritional Facts
- Serving Size: 1 (419.2 g)
- Calories 588.4
- Total Fat - 21.8 g
- Saturated Fat - 11.4 g
- Cholesterol - 521.5 mg
- Sodium - 965.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 6 g
- Sugars - 2 g
- Protein - 56.4 g
- Calcium - 483 mg
- Iron - 7.4 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.3 mg