Easy White Chicken Enchiladas (Print Version)

# Ingredients:

→ Enchiladas

01 - 8-10 soft flour tortillas
02 - 2 cups of chicken, already cooked and pulled apart
03 - 2 cups of shredded Monterey Jack cheese, split in half

→ Creamy White Sauce

04 - 3 tablespoons of butter
05 - 3 tablespoons of regular flour
06 - 2 cups of chicken stock
07 - 1 cup of sour cream
08 - 1 small can (4 oz) of diced green chilies

→ Optional Garnishes

09 - Chopped up fresh cilantro
10 - Diced up tomatoes
11 - Extra dollop of sour cream
12 - Chopped avocado pieces
13 - Thinly sliced green onions

# Instructions:

01 - Set your oven to 350°F. Coat a 9x13 baking dish lightly with cooking spray to prevent sticking.
02 - In a medium-sized bowl, mix 1 cup of the shredded Monterey Jack cheese with the pulled chicken. Stir until evenly mixed.
03 - Spoon about ¼ cup of the chicken mixture into each tortilla and roll it up tightly. Lay them seam-side down in the baking dish you prepped earlier. Pack them snugly.
04 - In a pan set over medium heat, melt the butter. Stir in the flour and cook for about a minute, stirring frequently, until it's blended into a paste (this is your roux). Slowly whisk in the chicken broth until the mixture is smooth without lumps.
05 - Keep stirring the sauce as it cooks. In about 4 to 5 minutes, it'll bubble up and thicken enough to coat your spoon.
06 - Take the pan off the heat. Mix in the diced chilies and sour cream until the sauce looks smooth and even. Add salt and pepper if it needs a boost.
07 - Pour your creamy sauce all over the snug tortillas, making sure everything's coated. Spread the other 1 cup of Monterey Jack cheese on top of the sauce.
08 - Bake the enchiladas uncovered for around 20 to 25 minutes or until the cheese on top is melted and slightly golden at the edges, and everything is warmed through.
09 - Let the enchiladas rest for 5 minutes before digging in. Sprinkle on toppings like diced tomatoes, avocado, green onion, or cilantro if you'd like.

# Notes:

01 - Want to save time? Use a rotisserie chicken from the store.
02 - The sauce thickens as it cools, so don’t panic if it seems runny straight off the stove.
03 - For extra spice, throw in a chopped jalapeño or swap the Monterey Jack for pepper jack cheese.

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