Creamy White Chicken Enchiladas
Love creamy comfort? These Creamy White Chicken Enchiladas blend cheesy chicken and a velvety sauce for an easy, irresistible dinner.
Servings: 6 enchiladas
Calories: 450kcal
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Enchilada Filling
- 2 cups shredded chicken rotisserie recommended
- 1 cup shredded Monterey Jack cheese or Pepper Jack for a kick
- 4 oz cream cheese softened
- 1 tsp garlic powder
White Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp taco seasoning
- 1 cup chicken broth
- 1/2 cup sour cream
- 4 oz diced green chiles
Assembly
- 6 flour tortillas
- 1 cup shredded Monterey Jack cheese for topping
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a medium bowl, mix shredded chicken, softened cream cheese, garlic powder, and half the shredded cheese.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and taco seasoning, cooking until fragrant.
- Slowly add chicken broth, whisking until smooth. Let it thicken for a few minutes.
- Stir in sour cream and diced green chiles. Whisk until smooth but do not boil.
- Pour sauce evenly over the enchiladas. Sprinkle remaining cheese on top.
- Bake for 22-25 minutes until bubbly, then broil for 2 minutes for a golden top.
- Let cool for a few minutes before serving. Enjoy!
Notes
For extra spice, use Pepper Jack cheese and add a pinch of cayenne to the sauce. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.