Easy Creamy White Chicken Enchiladas
These easy white chicken enchiladas are a family favorite in my household. They're simple to make and packed with flavor, making them the perfect weeknight dinner option for busy families.
Ingredients
- 3 cups cooked shredded chicken I use rotisserie chicken
- 2 cups shredded Monterey Jack cheese divided
- 4 oz cream cheese room temperature
- 1 tsp garlic powder you can add additional seasonings to taste.
- 10 flour toritllas taco size
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp taco seasoning
- 2 cups chicken broth
- ¾ cup sour cream
- 4 oz diced green chiles don't drain
- ¼ cup cilantro for topping
Instructions
- Preheat oven to 350℉. Grease a 9x13-inch baking dish.
- In a medium-sized bowl, mix together the chicken, cream cheese, 1 cup of shredded cheese, and garlic powder.
- Place the chicken mixture evenly into the flour tortillas. Roll them up and place them in the prepared dish.
- In a sauce pan over medium heat melt the butter, then stir in the flour and taco seasoning. Let cook for 1 minute whisking continuously.
- Slowly pour in the chicken broth, whisking until smooth. Let the mixture cook for about 1 minute until heated through. Add ½ cup of the shredded cheese and whisk until fully incorporated.
- Stir in the sour cream and green chiles and whisk until the sour cream is well incorporated. Do not let the mixture come to a boil.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 20-25 minutes. Once done, you can turn on the broiler for a minute or two to brown the cheese.
- Top with cilantro and enjoy.
Notes
Cheese: Feel free to use your favorite shredded cheese. Cheddar, pepper jack, and Mexican cheese are all okay. If you have time, I recommend shredding your own cheese from the block. It melts and tastes better than pre-shredded.
Did You Make This Recipe?Let me know how it was!