One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas are no joke though! 😉

I’m not crazy about the red sauce enchiladas. The red sauce can sometimes be so overwhelming in taste for me that I can’t really taste the other flavors in the dish. And sometimes my acid reflux disagrees with anything red. Enter the white sauce. Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles.

Some store-bought refried beans or one of my personal favorites – my 3-INGREDIENT MEXICAN RICE! Or, if you like, just serve with a delicious, leafy green salad. Also note, you can use corn tortillas for this but I find flour tortillas just roll up easier without tearing like corn tortillas do.

2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
10 flour tortillas (taco size)
2 cups shredded Monterey Jack cheese (or mozzarella)
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
salt & pepper & Adobo seasoning, to taste

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.
In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
Place chicken mixture into each of the flour tortillas.
Roll them all up and place them in the prepared baking dish.
In a medium sauce pan, melt butter.
Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
Add chicken broth and whisk until smooth.
Stir in sour cream and green chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas.
Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.