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Creamy White Chicken Enchiladas!

Ingredients

  • 2 cups shredded rotisserie chicken
  • 3 tbsp flour
  • 1 tbsp adobo
  • 2 cups low sodium chicken broth
  • 5 tbsp butter
  • 10 flour tortillas
  • 1 cup shredded taco blend cheese
  • 1 cup of white shredded cheese of your choice
  • 1 cup sour cream
  • 1 10 oz can diced rotel tomatoes & green chilies

Instructions

  • Preheat oven to 350F
  • Spray 9 x 13 baking dish w/ cooking spray.
  • Take the chicken off the bone and shred it using two forks
  • Add in 1 cup of shredded taco cheese to shredded chicken along with any seasonings of your choice along with the adobo
  • Place chicken mixture in each of the flour tortillas, rolling each one and placing in the baking dish as you go
  • In a sauce pan, melt the butter, then whisk in the flour and allow to thicken for for about 45 seconds, stirring constantly
  • Add chicken broth and whisk until smooth.
  • Stir in sour cream and the can of rotel, dont let it get too hot, then pour it over the enchiladas.
  • Top with the one cup of the white shredded cheese
  • Bake for about 20-25 minutes.
  • ENJOY!