White Chicken Enchiladas

Introduction: 

These sour cream based white chicken enchiladas have been a family favorite for decades. Very simple and very delicious. When cooked in a dutch oven you will taste that iconic seasoned cast iron flavor that will add to the overall tastiness of the dish. Feeds about 6. 

Prep Time: 20+ minutes 

Cook Time: 20 minutes 

Ingredients 

8 soft taco size flour tortillas

2 cups shredded monterey jack cheese 

2 cups shredded cooked chicken (we use 1 rotisserie chicken from costco) 

3 tablespoons butter

3 tablespoons flour 

2 cups chicken broth 

1 cup sour cream

1 (4oz) can green chilies

chopped fresh cilantro for garnish

Directions 

-Preheat your oven to 425 Degrees and spray a 9x13 pan --OR-- Get your charcoal going, and spray down your tinfoil dutch oven liner with cooking spray

- Distribute your shredded chicken and a handful of cheese into each of the 8 tortillas roll up burrito style and place seam down into the pan or dutch oven. (More chicken in each tortilla will feed more people).

-Creamy white Sauce: In a large saucepan (or your dutch oven) melt your 3 Tablespoons of butter. Add the 3 Tablespoons of flour. Cook and stir for about 1 minute on your medium/high heat. Make sure that this mixture gets relatively thick. Add your 2 cups of chicken broth and whisk together until smooth. Continue cooking this mixture on medium heat until it is thickened, it should start to be a bit bubbly. Once sauce has thickened, stir in your 1 cup sour cream and your green chilies. 

-Pour your sauce evenly over your rolled tortillas. Sprinkle the top with cheese. 

-Bake for 20-25 minutes until golden and bubbly (in a 12 inch dutch oven with 10 coals on bottom and 14 on top it takes about 20 minutes) 

-Sprinkle with fresh cilantro just before you serve

Posted by: Tanner Mills - June 2020