Creamy white Chicken Enchiladas

Creamy white Chicken Enchiladas

PREP TIME

15 minutes

COOK TIME

20 minutes

TOTAL TIME

35 minutes

SERVES

6 people

INGREDIENTS

  • Casa Mendosa® 7” Original Tortillas
  • 2 cups of shredded, cooked chicken (store-bought rotisserie)
  • 2 cups of shredded Monterey Jack cheese (or mozzarella)
  • 3 tbsp. of butter
  • 3 tbsp. of flour
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 4oz of diced green chilies (canned)
  • Salt, pepper and adobo seasoning, to taste
  • Optional: diced jalapeno for added color & spice
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INSTRUCTIONS

  1. Preheat oven to 350°F. spray a 9”x13” baking dish with nonstick cooking spray
  2. In a medium-size bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and adobo seasoning
  3. Place chicken mixture into each of the flour tortillas
  4. Roll them all up and place them in the prepared baking dish
  5. In a medium saucepan, melt butter over medium to low heat
  6. Whisk in flour and allow the mixture to thicken for about 1 minute (do not let it burn)
  7. Add chicken brother and whisk until smooth
  8. Stir in sour cream and green chilies, ensuring the mixture doesn’t boil
  9. Remove the sauce from the heat and pour it over the enchiladas
  10. Top with the remaining cheese and place in the oven to bake for about 20 to 25 minutes until the chees is golden brown and melted.
Original 10 Medium Tortillas

MAKE THIS RECIPE WITH

Original 10 Medium Tortillas

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