Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chicken Enchiladas/Burritos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

These scrumptious White Chicken Enchiladas/Burritos are covered in a creamy white sauce and filled with delicious rotisserie chicken. Top these white chicken enchiladas/burritos with your favorite toppings and they will be requested weekly. Enchiladas are typically corn tortillas, and burritos are flour tortillas, however long ago, someone special named these enchiladas probably for entertainment. Flour tortillas hold up under this beautiful white sauce without becoming soggy. Feel free to use your favorite tortilla.


Ingredients

Scale

2 1/2 cups Rotisserie Chicken, cooked, shredded in food processor

1 1/2 cups Sour Cream

2 3/4 cup Chicken Broth 0r 2 3/4 cup water & 3 chicken bullion cubes

1 1/2 cup Heavy Whipping Cream

3 cups Monterey Jack Cheese

4 Tablespoons Butter

4 Tablespoons Flour

7 Tortillas, your choice

1 can Rotel Tomatoes, drained (optional)

1 Tablespoon Cilantro (optional)


Instructions

First, place rotisserie chicken in a food processor, and process on high for 1-2 minutes until no large pieces remain.

 

In a large skillet over medium heat, add chicken, and 3/4 cup chicken broth. Stir in 1 cup heavy whipping cream and gently simmer. 

 

Next, add 1/2 cup Monterey and Rotel tomatoes. Cook until liquid is half the amount, about 12 minutes.

 

In a separate skillet, over medium heat, melt butter. Whisk in flour constantly for about 1 minute. 

 

Begin to add a small amount of the remaining 2 cups of chicken broth, stirring constantly. Add remaining broth and continue to whisk for 1-2 minutes.

 

Whisk in 1/2 cup heavy cream.

 

Next, whisk in sour cream and stir.

 

Add 2 1/2 cups of Monterey jack cheese and stir until melted and combined. 

 

Tortilla Land tortillas need to be cooked however you can choose regular flour tortillas that do not need to be cooked before filling. Instructions for cooking tortillas: In another skillet over medium heat, cook each tortilla for 1 minute each side and place in tortilla warmer (optional). 

 

Assemble enchiladas/burritos: Fill each tortilla with approximately 1/2 cup of filling. Then top with shredded Monterey jack cheese and roll up in a 9x13-inch pan. Place seam side down. 

 

Cover filled tortillas with sour cream sauce. 

 

Top with remaining Monterey jack cheese. Bake 350 F for 30 minutes.

 

Notes

Broken Sauce: Don't allow the white sauce to become too hot or the sauce with break and become chunky. However, if this occurs, add one of the following: 2 Tablespoons heavy cream, 2 Tablespoons cream cheese or 1 teaspoon Xanthan Gum and whisk in.

Store cooked white chicken enchiladas/burritos covered in refrigerator. Good for 3 days.

The sauce doesn't stand up well to freezing.

Food-processed chicken can be frozen alone or with cheese for a quick dinner. Then freeze for up to 1 month. Thaw, assemble burritos, and prepare sauce for a quick dinner. 

  • Prep Time: 10
  • Cook Time: 30
  • Category: Chicken