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White Enchilada Bake

ChickenOvenTex-Mex

Time: 40 minutes

Yield: 8 servings

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About

We know that no matter what kind of sauce you throw on some enchiladas, you're gonna love them. But might we recommend swapping out the colorful ones for something a little creamier?! White Enchilada Bake mixes things up a bit in your Mexican repertoire... but don't worry, not too much. The enchiladas are still packed full of juicy chicken and melty cheese. But the sauce. Oh, y'all, the sauce! It's buttery, cheesy, creamy, and has the perfect hint of spice to make it all just interesting enough to make you want this White Enchilada Bake again and again. It's time to mix things up! Come on, it's going to be fun!

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Ingredients

  • For the filling:
  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 3 cups rotisserie chicken, shredded
  • 1 teaspoon Morton's Sea Salt
  • 1 teaspoon pepper
  • 8 large flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • For the sauce:
  • 2 cups water
  • 2 chicken bouillon cubes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1/2 teaspoon Morton's Sea Salt
  • 1/4 teaspoon McCormick Pure Ground Black Pepper
  • 1 (4-ounce) can green chiles
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 cup Mexican blend cheese, shredded

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Coat a 9x13-inch baking dish with cooking spray.

Step 3 -In a large skillet over medium heat, add the olive oil and the onion, and cook until the onion is translucent, about 5-7 minutes.

Step 4 -Add the garlic to the onion and cook until fragrant, about 1-2 minutes.

Step 5 -Turn the heat off and add the rotisserie chicken, 1 teaspoon of the salt, and 1 teaspoon of the pepper to the onion mixture, stirring to combine.

Step 6 -Evenly split the chicken mixture between the 8 tortillas.

Step 7 -Evenly divide 2 cups of the Monterey Jack cheese over the chicken mixture on each tortilla.

Step 8 -Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 9 -In a microwave-safe measuring cup, add the water and the chicken bouillon cubes and microwave on high heat for 2 minutes.

Step 10 -In a saucepan over medium heat, melt the butter.

Step 11 -Add the flour to the melted butter and whisk to combine.

Step 12 -Add the chicken bouillon mixture to the butter mixture and whisk constantly until it is smooth and creamy, about 4 minutes.

Step 13 -Mix the sour cream, the remaining salt, the remaining pepper, the green chilies, and the remaining Monterey Jack cheese into the sauce mixture.

Step 14 -Pour the sauce over the enchiladas and top with the Mexican blend cheese.

Step 15 -Bake the enchiladas until the cheese is melted and starts to brown, about 20 minutes.

Step 16 -Serve.

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