Creamy White Chicken Enchiladas
Enjoy these creamy white chicken enchiladas, a comforting dish filled with shredded chicken and topped with melted cheese.
Equipment
- Oven
- Baking dish
- medium bowl
- Saucepan
- Whisk
Ingredients
- 8 pieces flour tortillas soft taco size
- 3 cups shredded chicken preferably Rotisserie
- 2 cups shredded Monterey Jack cheese or Pepper Jack
- 4 ounces softened cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 1 14.5 oz can chicken broth (2 cups)
- 3/4 cup sour cream
- 1 4 oz can diced green chiles
Instructions
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- Combine shredded chicken, cream cheese, garlic powder, and half of the shredded cheese in a medium bowl.
- Fill the tortillas with the chicken mixture and arrange them in the baking dish.
- Melt butter in a saucepan, add flour and taco seasoning, then whisk in chicken broth and heat until warm.
- Stir in 1/2 cup of shredded cheese, sour cream, and diced chiles until combined but not boiling.
- Pour the sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 22-25 minutes, then broil for a few minutes to brown the cheese.
Notes
Folding the tortillas like a burrito allows them to fit well in the baking dish. Various shredded cheeses can be used, and for added spice, consider incorporating cayenne pepper or hot sauce into the sauce.