White Chicken Enchiladas

Jamison Bryant

Ingredients

  • Rotisserie chicken breast (shredded)
  • Charred jalapeños (minced)
  • Lime juice
  • Garlic powder, onion powder, salt, black pepper
  • Mozzarella cheese
  • Small flour tortillas
  • Butter, garlic, flour
  • Chicken stock
  • Sour cream
  • Cream cheese
  • White pepper
  • Monterey Jack cheese
  • Green onions (for garnish)

Instructions

  1. Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
  2. Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
  3. Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
  4. Garnish with green onions and serve.