Description
A delicious and easy recipe for white chicken enchiladas featuring a creamy sauce and Monterey Jack cheese.
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 teaspoons garlic powder
- 3 cups shredded chicken
- 4 ounces softened cream cheese
- 3/4 cup sour cream
- 1 can chicken broth
- 2 cups shredded Monterey Jack cheese
- 1 can diced green chiles
- 8 flour tortillas
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese. Mix until well combined.
- Evenly divide the mixture among the flour tortillas, rolling them up tightly and placing them seam-side down in the baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning to form a roux.
- Gradually whisk in the chicken broth until the sauce is smooth and warm.
- Mix in 1/2 cup of shredded cheese and whisk until it melts completely. Stir in the sour cream and diced green chiles, being careful not to boil the sauce.
- Pour the sauce over the stuffed tortillas in the baking dish and sprinkle the remaining shredded cheese on top.
- Bake uncovered for 22–25 minutes until bubbly. Switch to broil for 2–3 minutes for a golden finish.
- Serve warm and enjoy!
Notes
For a creamier sauce, increase the cream cheese or sour cream. You can add jalapeños for heat or toss in fresh herbs before serving.
