The original recipe is from Joyful Momma's Kitchen: it was all the rage on Pinterest a few weeks ago. I finally got around to making it and it was incredible! The sour cream sauce on these enchiladas was amazing! We couldn't get enough of it! I used full fat sour cream, I wasn't sure how low fat or fat free would work. Give this a try if you are looking for a good enchilada recipe without cream of chicken soup.
White Chicken Enchiladas
slightly adapted from Joyful Momma's Kitchen
- 8 flour tortillas, soft taco size
- 2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
CONNECT WITH PLAIN CHICKEN