Mmmmm….these are sooo good! One of our favorites! And not spicy AT ALL, although you could substitute a spicier sauce if you like more heat!
White Chicken Chile Enchiladas:
1.5 cups shredded chicken (I use rotisserie chicken that I’ve previously de-boned and frozen in small portions)
can of white beans
small can of green chiles
1.5 cups chicken stock
2 cans green (mild) enchilada sauce
monteray jack cheese
1. Preheat oven to 350. Pour 1 can of sauce into bottom of a 9×13 baking dish.
2. In a sauce pan, combine chicken, beans, chiles, & chicken stock. Simmer on med-low heat until reduced and really thick.
3. Put mixture into tortillas and put rolled tortillas into rows on bottom of baking dish. Cover with 2nd can of sauce and a whole bunch of monteray jack cheese.
4. Bake at 350 until hot, bubbly, & starting to brown at edges.