White Chicken Chile Enchiladas

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.


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