Description
These Creamy White Chicken Enchiladas are a comforting and easy dinner option, featuring tender shredded chicken, a rich and creamy sauce, and gooey cheese.
Ingredients
Scale
- 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
Instructions
- Cook the chicken using your preferred method until fully cooked. Shred it once cooled.
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a mixing bowl, combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese until creamy.
- 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.
- Remove from heat; stir in remaining cheese, sour cream, and green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for about 22 minutes; broil for an additional three minutes for extra crispiness.
Notes
Ensure that the cream cheese is softened before mixing. You can substitute the shredded chicken with rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, cheesy chicken, easy dinner, comfort food