How to Prepare Super Quick Homemade Creamy White Chicken Enchiladas

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The ingredients needed to make Creamy White Chicken Enchiladas:

1. Prepare 1 whole rotisserie chicken
2. Take 1 (4 oz) can green chilies
3. Get 2 cups chicken broth
4. Prepare 3 tbsp flour
5. Prepare 1 tsp salt give or take
6. Prepare 1 tbsp pepper
7. Prepare 1 tsp Adobo season
8. Get 10 flour tortillas
9. Prepare 3 tbsp butter
10. Take 3 cups Monterey jack cheese or mixed cheese. I like both
11. Prepare 1 cup sour cream

It's the best chicken enchilada recipe I've ever tried and definitely an easy chicken enchiladas recipe that's perfect for someone. You can certainly use flour tortillas like a lot of white chicken enchilada recipes do, but I prefer the texture and flavor of corn. White beans, shredded chicken, green chiles, sour cream and cheese - need I say more? This enchilada recipe is so GOOD!

Instructions to make Creamy White Chicken Enchiladas:

1. Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.
2. Shred rotisserie chicken and put in bowl.
3. Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning
4. Place chicken mixture in each of the flour tortillas.
5. Roll them all up and place them in your baking dish. Just squeeze them all in there.
6. In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn.)
7. Add chicken broth and whisk until smooth.
8. Stir in sour cream and chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas.
9. Top with remaining shredded cheese. I like to add extra:)
10. Bake for about 25- 30 minutes. I like to broil the last 5 minutes or so. Be sure to keep an eye on it when broiling, so you don’t burn it.
11. Let sit for 5 minutes and serve.

White beans, shredded chicken, green chiles, sour cream and cheese - need I say more? This enchilada recipe is so GOOD! For the Creamy Salsa Verde Sauce. In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts.

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