This easy recipe for creamy White Chicken Enchiladas for Two is made with tender, seasoned chicken wrapped in tortillas and smothered in a rich, cream sauce!
Preheat the oven to 350°F. Spray a 9x9-inch baking dish with cooking spray and set aside.
In a medium bowl, stir together 1 cup shredded cooked chicken, 3/4 cups shredded Monterey Jack cheese, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon chipotle powder.
Divide the mixture among 5 taco sized flour tortillas.
Roll them up tightly, place them seam-side down into the baking dish and set aside.
In a small saucepot, melt1 1/2 Tablespoons unsalted butter. Add 1 1/2 Tablespoons all-purpose flour, whisk it in, and cook for 1 minute.
Slowly stream in 1 cup chicken stock to avoid lumps. Allow to come to a simmer.
Once it comes to a simmer, take off the heat and whisk in1/2 cup sour cream and 2 ounces (½ a can) diced green chiles, not drained.
Pour the sauce over the enchiladas.
Top evenly with 3/4 cups shredded Monterey Jack cheese.
Bake for 20-25 minutes until bubbly.
Allow to cool slightly and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes 5 enchiladas. So it's enough for one person to have 3 and the other person to have 2 or that third one can be split or saved for later.