Description
Indulge in these comforting Creamy White Chicken Enchiladas, a Tex-Mex favorite that perfectly balances tender shredded chicken and melted cheese within soft flour tortillas. Smothered in a silky, roux-thickened cream sauce with a hint of green chile heat, this dish is designed for busy households looking for a restaurant-quality meal. With effort-saving tips like using rotisserie chicken and a straightforward sauce method, these enchiladas provide a hearty, satisfying dinner that brings warmth to your table in under 40 minutes.
Ingredients
3 cups cooked rotisserie chicken, shredded
2 cups shredded Monterrey Jack cheese, divided
8 small flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1 teaspoon taco seasoning, halal-certified
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large bowl, mix the shredded chicken with 1 cup of the shredded cheese.
Spoon the chicken mixture into the center of each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
In a saucepan over medium heat, melt the butter and whisk in the flour to create a blonde roux; cook for 1 minute.
Slowly whisk in the chicken broth, stirring constantly until the sauce thickens.
Remove from heat and stir in the sour cream, green chiles, and taco seasoning until smooth.
Pour the creamy sauce evenly over the rolled tortillas and top with the remaining 1 cup of cheese.
Bake for 25 minutes or until the edges are bubbly and the cheese is golden brown.
Notes
Ensure all taco seasoning used is certified halal to avoid any non-permitted additives. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 300°F until heated through.
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: Tex-Mex