Monterey Chicken Enchiladas – chicken and spinach enchiladas with white sauce - our favorite chicken enchilada recipe! SO creamy and delicious! No cream of anything soup! Tortillas stuffed with chicken, spinach, fried onions, and Monterey jack cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, and green chiles. Ready in about 30 minutes. We love these easy creamy white chicken enchiladas!
Ingredients:
8flour tortillas, soft taco size
1½cupscooked shredded chicken
½(10-oz)package frozen spinach, thawed and drained
Preheat oven to 350ºF. Spray a 9x13 pan with cooking spray.
In a large bowl, combine shredded chicken, spinach, fried onions, and 1½ cups of cheese. Roll up in tortillas and place in pan seam side down in the prepared pan.
In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Cook until the sauce thickens. Remove from heat and stir in taco seasoning, sour cream, and diced green 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.
Notes:
I use low-carb flour tortillas. Can substitute corn tortillas.
I use rotisserie chicken for the cooked chicken in this dish. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
For a spicier dish, substitute jalapeño peppers for the diced green chiles.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Can Chicken Enchiladas be frozen? Yes! Bake the enchiladas and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to three months.
When ready to serve, thaw and reheat in the microwave or covered with aluminum foil in the oven.
Store leftovers in an airtight container in the refrigerator.