Description
Creamy White Chicken Enchiladas are a delightful twist on traditional enchiladas, combining tender shredded chicken with a rich creamy sauce, wrapped in soft tortillas and topped with cheese.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method until fully cooked. Once cooled, shred the chicken into manageable pieces.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a mixing bowl, combine the shredded chicken, ¾ cup of the shredded cheese, garlic powder, and cream cheese. Mix until creamy and well-blended.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cook for about one minute, then gradually whisk in the chicken broth until thickened. Stir in the remaining cheese, sour cream, and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the prepared sauce over the enchiladas, ensuring they are evenly covered. Sprinkle the remaining cheese over the top.
- Bake for about 22 minutes. Broil for an additional three minutes for a crispy topping if desired.
Notes
Use a rotisserie chicken for a quick shortcut; feel free to experiment with different cheese blends.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican