White Chicken Enchiladas with Homemade White Sauce
These white chicken enchiladas are filled with delicious shredded chicken and topped with a fantastic creamy white enchilada sauce. Browned to perfection. You can't go wrong with this white chicken enchiladas dinner.
Servings 6 people
Ingredients
- 8-10 flour tortillas
- 2 cups cooked and shredded chicken (This Instant Pot shredded chicken tacos recipe is exactly what you need.
- 1/2 can Rotel
- 2 cups shredded Colby jack cheese
- 3 T butter
- 3 T flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chilies
Instructions
- Spray 9x13 baking dish and set aside
- Preheat oven to 350 degrees
- Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well
- Meanwhile, melt butter in a large pan on medium heat
- Once butter is melted, add flour, stir well to combine
- Turn heat to medium-high and slowly add the chicken broth to the mixture
- Once the butter, flour, broth mixture has thickened, turn down heat and add sour cream and green chilies
- Turn off heat and let sit a bit to thicken while stirring frequently
- Place 1/2-2/3 cup chicken mixture inside each tortilla, rolling one by one and setting seam side down in baking dish
- Once all the enchiladas are rolled, pour homemade white enchilada sauce over entire pan of enchiladas, top with remaining cheese
- Bake for 20-25 minutes at 350 uncovered