Description
Comforting creamy white chicken enchiladas made with simple ingredients like shredded rotisserie chicken and a rich cream sauce, perfect for weeknight dinners.
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (use rotisserie for ease)
- 2 cups shredded Monterey Jack cheese (or pepper jack for extra spice)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning
- 1 (14.5 oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can of diced green chiles
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Mix the shredded chicken with the softened cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Take your flour tortillas and evenly stuff them with the chicken mixture, placing them seam-side down into the prepared pan.
- Melt the butter in a saucepan over medium heat. Once melted, stir in the flour and taco seasoning.
- Gradually add the chicken broth, whisking until the mixture is smooth. Allow it to heat for a few minutes until warm.
- Add 1/2 cup of the shredded cheese to the saucepan, whisking until well incorporated.
- Stir in the sour cream and the diced green chiles, whisking just for a minute until the sour cream is fully dissolved, making sure not to bring it to a boil.
- Pour the creamy sauce over the enchiladas, ensuring each one is generously covered. Top with the remaining shredded cheese.
- Bake for 22-25 minutes, then switch the broiler on for a few minutes to brown the cheese to a delicious golden color.
Notes
Keep tortillas warm while filling to prevent cracking. Consider sautéing the diced green chiles before adding to the sauce for enhanced flavor.
