My husband found an idea for these a few weeks ago and had been asking me to make them. While red enchiladas are not my favorite thing to eat, I was very curious about white ones. So for Valentine’s Day this year I surprised him with these very very yummy white chicken enchiladas. They were delicious! I can’t wait to make them again.
Serves: 3 to 4
Time: About 50 minutes
- 1 small onion, diced
- 10 soft taco shells (flour)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded pepper Jack cheese
- Salt and pepper to taste
- 3 1/2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup reduced-fat sour cream
- 1 (4 oz) can diced green chillies
- Preheat oven to 350 degrees. Coat a 9×13 pan with cooking spray.
- In a small skillet, melt 1/2 tablespoon butter, then add the onion and cook until softened but not browned, 3 or 4 minutes.
- Mix the chicken, 1 cup monterey Jack cheese, pepper Jack, onions, and salt and pepper. Place a scoop of filling in each tortilla, and roll up and place in pan.
- In a medium sauce pan, melt the remaining 3 tablespoons butter, and then whisk in flour and cook for about 1 minute. Add the broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Remove from heat and stir in sour cream and chilies. (Do not boil.)
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes and then broil for 3 minutes to brown the cheese. Serve with salsa or picante sauce on the side.