Creamy White Chicken Enchiladas
Print RecipeEquipment
- 1 9 by 13 baking dish
- 1 sauce pan
Ingredients
- 2 cups shredded cooked chicken (we used a Costco rotisserie chicken)
- 2 cup shredded Monterey Jack cheese
- salt pepper, Adobo seasoning, to taste
- 14 flour tortillas taco size we used La Tortilla Factory Low Carb Flour Tortilla
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth or chicken bullion
- 1 cup sour cream
- 4 ounce can diced green chiles do not drain
- 1 can cream of mushroom soup
Instructions
- Debone the Costco rotisserie chicken
- Separate the bone from the chicken and put it into a bowl.
- Add the 1 cup of Monterey Jack cheese to the chicken and mix well.
- Get the tortillas out of the package and ready to assemble.
- Then start to assemble the sauce
- Melt the butter and add the flour until smooth
- Add in the 2 cups of broth
- Slowly add in the 1 cup of sour cream, the 1 can of cream of mushroom soup, and the 1 can of mild green chilies.
- Do not let the mixture boil over.
- Take it off the heat.
- Then grab the 9 x 13 baking sheet.
- Add some of the mixture to the bottom so the enchiladas don’t burn at the bottom.
- Add the chicken mixture with cheese to each flour tortilla wrap each one and place into the 9 x 13 baking sheet once you use all the tortillas and then add the soup mixture on top of the tortiitlias.
- Then finally top it with the last 1 cup of Monterey Jack Cheese.
- Bake in the oven at 350° for 20 minutes cover with tin foil on top then the last 10 minutes leave it uncovered and bake for a total of 30 minutes.
Notes
If you want here are the tortillas we used.
https://www.kingsoopers.com/p/la-tortilla-factory-low-carb-flour-tortilla/0007885852032?fulfillment=PICKUP&storecode=62000118&&cid=shp_adw_shopl_.FY24.01_search_ent_sales.nh_allent.lia_corelia_kingsoopers.t2_g_lia_shop_acq_evgn_notserving_all_rev_roas_sf&gad_source=1&gclid=Cj0KCQjw97SzBhDaARIsAFHXUWDk9WxzzYkOoivg_AeyKUfDKUuAl-scvZehHTuP0G7VGgRNwssfKOcaAotGEALw_wcB&gclsrc=aw.ds