Description
Creamy and flavorful white chicken enchiladas wrapped in soft tortillas, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoon 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
- Begin by cooking the chicken through your preferred method.
- Once cooked, shred the chicken in a bowl using a fork if needed.
- Add 3/4 cup of shredded cheese, garlic powder, and cream cheese to the bowl. Mix everything together until well combined.
- In a separate saucepan, melt the butter and stir in the flour and taco seasoning, cooking for one minute.
- Whisk in 2 cups of chicken broth and mix until the sauce is smooth.
- Add 1/2 cup of shredded cheese and heat over medium heat until the sauce thickens and bubbles.
- Stir in the sour cream and diced green chilies. Keep the pot away from boiling by removing it from heat.
- Take each tortilla shell, fill it with chicken and cheese mixture, and roll it up. Place the rolled tortillas into the greased baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle on the remaining cheese.
- Bake for 22 minutes, then use the high broil setting for an additional 3 minutes to achieve a lovely brown on the cheese.
Notes
Consider adding sautéed onions or bell peppers for extra flavor. Experiment with different types of cheese for unique tastes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, creamy, Mexican, comfort food, family meals