5 from 4 votes
Easy and Creamy White Chicken Enchiladas
Servings: 6 -8 servings
What You Need
  • 6-8 flour tortillas enchilada size
  • 1 pre-cooked plain rotisserie chicken shredded
  • 1 cup sweet corn
  • 4 cups shredded Mexican blend cheese
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1-1/4 cups chicken broth
  • 1 - 10 oz can cream of chicken soup
  • 1 cup sour cream
  • 1 - 4 oz can chopped green chiles
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.