Preheat oven to 350℉. Spray a 9x13 inch baking dish with nonstick spray.
In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
3 cups shredded cooked chicken, 1 cup green chile enchilada sauce, 1 cup shredded Monterey Jack cheese, 7 ounces green chiles, ½ cup yellow onion
Place 2-3 tablespoons of the chicken mixture into each tortilla (fill down the center), and roll to close. Place in the baking dish, seam side down. (I put 8 tortillas along the long side of the baking dish, then squeezed in the extra two along the side.)
10 medium flour tortillas
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour until smooth.
2 tablespoons salted butter, 3 tablespoons flour
Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
8.5 ounces unsalted chicken broth
Stir in the sour cream and remaining 7 ounces green chiles.
1 cup low fat sour cream, 7 ounces green chiles
When bubbling, stir in 1 cup of cheese and stir until melted and smooth.
1½ cups shredded Monterey Jack cheese
Pour the cheese sauce over the enchiladas, fully covering. Top with the last remaining ½ cup cheese.
Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
cilantro for garnish
Enjoy!
Video
Notes
For ease, you can use store bought rotisserie chicken.
You can shred your chicken using two forks. If you have a stand mixer you can use the paddle attachment to shred your chicken.
This meal is already super hearty, but you can use canned white beans (drained and rinsed) for extra heartiness and texture.
Serve on its own, with rice and beans, or with some greens.
Storage: Store white chicken enchiladas in an airtight container in the refrigerator for 3 days.