VNiceFood

Easy Creamy White Chicken Enchiladas: A Quick Family Favorite

Easy Creamy White Chicken Enchiladas: A Quick Family Favorite
Prep
15 min
Cook
25 min
Total
40 min
Serves
8
Calories
400 kcal

Ingredients

  • 8 piecesflour tortillas ((soft taco size))
  • 3 cupsshredded chicken ((I use Rotisserie))
  • 2 cupsshredded monterey jack cheese ((or pepper jack))
  • 4 ouncessoftened cream cheese
  • 2 tspgarlic powder
  • 3 tbspbutter
  • 3 tbspflour
  • 1 tbsptaco seasoning ((NOT the whole packet))
  • 14.5 ounceschicken broth ((1 can; 2 cups))
  • 3/4 cupsour cream
  • 4 ouncesdiced green chiles ((1 can))

Instructions

  1. 1

    Preheat oven to 350° F and grease a 9x13 baking dish.

  2. 2

    In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).

  3. 3

    Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.

  4. 4

    In a saucepan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

  5. 5

    Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

  6. 6

    Pour the sauce over the enchiladas and top with remaining cheese.

  7. 7

    Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

  8. 8

    Serve with hot sauce, refried beans, and Spanish rice on the side.