Ingredients:
- For the Filling:
- 2 cups cooked and shredded chicken
- 1 (4 ounce) can diced green chilies, drained
- 1 (10 ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 1/4 cup chopped green onions
- 1 teaspoon ground cumin
- Salt and pepper to taste
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup shredded Monterey Jack cheese
- Additional:
- 8-10 flour tortillas
- Vegetable oil for frying (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Make the Filling: In a large bowl, combine shredded chicken, diced green chilies, cream of chicken soup, sour cream, 1/2 cup Monterey Jack cheese, chopped onions, green onions, cumin, salt, and pepper. Mix well.
- Prepare the Tortillas: If using flour tortillas, lightly fry them in vegetable oil for a few seconds on each side until they soften. Alternatively, you can warm them in the microwave for about 30 seconds.
- Assemble the Enchiladas: Spoon about 1/2 cup of the chicken filling into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until thickened. Remove from heat and stir in sour cream and 1/4 cup Monterey Jack cheese until melted and smooth.
- Pour the Sauce: Pour the sauce evenly over the assembled enchiladas.
- Bake: Bake in preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Serve: Let the enchiladas stand for a few minutes before serving. Garnish with additional chopped green onions or cilantro, if desired.
Enjoy your delicious and creamy white chicken enchiladas!