Ingredients
Units
Scale
- 3 cups shredded rotisserie chicken
- 1 packet (or 3 tablespoons) taco seasoning
- 12 ounces shredded Monterey Jack cheese, divided
- 7-ounce can diced green chilies, divided
- 8 soft taco size (8") flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 14.5-ounce can chicken broth
- 1 cup sour cream
- fresh chopped cilantro, sliced green onion, and sliced jalapeno for garnish
Instructions
- Heat oven to 375 degrees.
- In a large bowl combine shredded chicken, taco seasoning, 1/3 of the shredded cheese, and half the green chilies.
- Divide the chicken mixture between the flour tortillas. Roll tortillas and place seam side down in a 9×13 baking dish.
- Melt butter in a large saute pan over medium heat. Whisk in flour and cook, stirring frequently, for 1 minute.
- Whisk in chicken broth. Then stir in sour cream, green chilies, and a couple large pinches of salt and pepper.
- Pour white sauce over the enchiladas and top with the remaining shredded cheese.
- Cover tightly with foil and bake for 20-25 minutes or until the cheese is melted and the edges are bubbly.
- Garnish with cilantro, green onion, and jalapeno. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- Add black beans, pinto beans, or corn if you want to bulk up the enchiladas.
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- Stir in a couple pinches of cayenne or 1-2 teaspoons of chiles in adobo if you want to add some heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 502
- Sugar: 1.1 g
- Sodium: 1081.9 mg
- Fat: 27.9 g
- Carbohydrates: 31.5 g
- Fiber: 0.7 g
- Protein: 30.7 g
- Cholesterol: 99.7 mg
