2
cups from 1 can (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
2 1/2
cups shredded deli rotisserie chicken
2
cups shredded Monterey Jack cheese (8 oz)
2
cans (4 oz) Old El Paso™ Chopped Green Chiles
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup heavy cream or half-and-half
Sour cream, pickled jalapeño chiles, chopped fresh cilantro, if desired
Instructions
Step
1
Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
Step
2
In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
Step
3
Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
Step
4
In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Step
5
Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
Don’t have rotisserie chicken on hand for this Easy White Chicken Enchiladas recipe? No problem! Use cooked and shredded boneless skinless chicken breasts instead.
These easy chicken enchiladas with white sauce are on the milder side. To spice things up, add 1 to 2 seeded and diced jalapeño chiles to the enchilada filling. Or top baked enchiladas with pickled jalapeños!
