Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 25 minutes Total Time: 40 minutes
Yield: 4 servings Category: Chicken Recipes Cuisine: Mexican Diet: Gluten-Free option available

Ingredients

  • 2 cups boneless skinless chicken breasts
  • 2.5 cups shredded Monterey Jack cheese (or Pepper Jack for a spicy kick)
  • 5 ounces cream cheese, softened
  • 2 teaspoons garlic powder (or 1 clove fresh garlic)
  • 3 tablespoons salted 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
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Instructions

  1. Cook the chicken using your preferred method until fully cooked. Shred it once cooled.
  2. Preheat the oven to 350°F and grease a 9x13 baking dish.
  3. In a mixing bowl, combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese until creamy.
  4. In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for one minute, then gradually whisk in chicken broth until thickened.
  5. Remove from heat; stir in remaining cheese, sour cream, and green chilies.
  6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  7. Pour sauce over enchiladas and top with remaining cheese.
  8. Bake for about 22 minutes; broil for an additional three minutes for extra crispiness.

Notes

  1. Ensure that the cream cheese is softened before mixing. You can substitute the shredded chicken with rotisserie chicken for convenience.