Spicy White Chicken Enchiladas
an easy, creamy, delicious enchilada casserole recipe that can be easily adjusted to suit your family's needs.
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Ingredients
- 10 soft taco-size flour tortillas
- 2 cups cooked shredded chicken
- 3 cups shredded pepper jack
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can diced green chilies
- Sliced Jalapenos
- Avocado diced (optional)
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9x13 pan.
- Mix shredded chicken and 2 cups pepper jack cheese.
- Divide the chicken mixture among the tortillas and roll them up.
- Place the tortillas seam side down in the dish.
- In a sauce pan over medium heat melt butter and stir in the flour and cook 1 minute.
- Next whisk in the chicken stock until smooth.
- Continue to cook until it comes to a bubble.
- Reduce heat to low.
- Stir in the sour cream and green chilies.
- Pour the white sauce over the enchiladas and top with remaining 1 cup of cheese.
- Arrange however many jalapenos you like over the top.
- Bake 25 minutes until bubbly.
Notes
-Sub out chicken with your favorite enchilada meats. Feel free to add peppers, onions, jalapenos and more to the sour cream mixture.
-To lighten this up, use Greek yogurt in place of the sour cream
-To lighten this up, use Greek yogurt in place of the sour cream
Nutrition
Calories: 586kcal | Carbohydrates: 32g | Protein: 31g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1111mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 8mg | Calcium: 529mg | Iron: 3mg