Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups shredded chicken (see note); 1 cup green enchilada sauce; 1 cup shredded mozzarella cheese; ½ cup shredded pepper jack cheese; 10 8-inch flour tortillas; 3 tablespoons butter; 3 tablespoons flour; 2 ½ cups chicken broth; ⅔ cup sour cream; 4 ounces diced green chiles; 1 cup shredded mozzarella (or 1/2 mozzarella + 1/2 pepper jack); 1 ½ teaspoons salt (or to taste); 1-2 cups shredded cheese for topping (mozzarella, pepper jack, or Mexican blend all work great)

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https://www.lecremedelacrumb.com/creamy-white-chicken-enchiladas/

Creamy White Chicken Enchiladas - Creme De La Crumb

Creamy White Enchiladas are are rich, flavorful, and incredibly easy to make! You will fall in love with these chicken enchiladas.

Rezept

Main Course

Zubereitungszeit ca. 55 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 35 Minuten

Zutaten:

3 cups shredded chicken (see note)
1 cup green enchilada sauce
1 cup shredded mozzarella cheese
½ cup shredded pepper jack cheese
10 8-inch flour tortillas
3 tablespoons butter
3 tablespoons flour
2 ½ cups chicken broth
⅔ cup sour cream
4 ounces diced green chiles
1 cup shredded mozzarella (or 1/2 mozzarella + 1/2 pepper jack)
1 ½ teaspoons salt (or to taste)
1-2 cups shredded cheese for topping (mozzarella, pepper jack, or Mexican blend all work great)

Arbeitsschritte:

Preheat oven to 375 degrees and grease a 9x13 inch pan.
Prepare the sauce
Melt butter in a large skillet over medium heat.
Stir in flour for 1 minute.
Gradually whisk in chicken broth until completely incorporated and smooth.
Stir in sour cream, green chiles, cheese, and salt until smooth and creamy. Remove from heat.
Assemble the enchiladas
Spread half of the white sauce in the bottom of your prepared pan.
In a medium bowl stir together chicken, green enchilada sauce, 1 cup mozzarella cheese, and 1/2 cup pepper jack cheese.
Spoon mixture into the middle of the tortillas, roll tightly, and plate seam-side down in the pan, side-by-side, repeating until you've use up all of the tortillas and filling.
Top enchiladas with remaining white sauce and remaining cheeses.
Cook the enchiladas
Tent the pan with a large piece (or two pieces as needed) of foil so that the foil is not resting directly on top of the enchiladas. (If it is resting on the cheese, the cheese will stick to the foil and be pulled off when you remove the foil!)
Bake for 30-40 minutes until cheese is completely melted and bubbly. I like to broil mine for 1-2 minutes at the end, completely optional.
Add any desired toppings (fresh cilantro, avocado, onions) and serve.