Description
Quick and creamy white chicken enchiladas made with shredded chicken, cheese, and a flavorful sauce, perfect for busy weeknights.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons 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: boil, bake, or pull from rotisserie chicken.
- Once the chicken is cooked, preheat the oven to 350°F (175°C). Grease a 9×13-inch pan thoroughly.
- Shred the cooked chicken in a bowl if needed. Add 3/4 cup of shredded Monterey Jack cheese, garlic powder, and cream cheese. Mix everything well until fully combined.
- In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for about 1 minute.
- Gradually add 2 cups of chicken broth and whisk until the mixture is smooth. Stir in 1/2 cup of shredded cheese, heating until thick and bubbly.
- Once thickened, gently stir in the sour cream and diced green chilies. Avoid boiling, then remove from heat.
- Spoon the chicken and cheese mixture into each tortilla, rolling them up tightly. Place rolled tortillas seam-side down in the greased baking dish.
- Pour the creamy sauce evenly over the enchiladas and top with the remaining cheese.
- Bake in the oven for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.
Notes
Allow the enchiladas to rest for a few minutes after baking for easier serving. Consider using leftover chicken or turkey for variety.
