Description
Creamy White Chicken Enchiladas offer a delicious twist on the classic Mexican dish, making them a family favorite for any occasion. Soft flour tortillas are generously filled with tender, cheesy chicken and smothered in a velvety white sauce that brings all the flavors together. Perfect for busy weeknights or festive gatherings, this recipe is quick to prepare and will impress your guests.
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 10 soft flour tortillas
- 3 tablespoons butter
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
Instructions
- Cook chicken by boiling or using rotisserie chicken for convenience.
- Preheat your oven to 350°F and grease a baking pan.
- Shred the cooked chicken and mix with cheese, garlic powder, and cream cheese.
- In a saucepan, melt butter; add flour and taco seasoning, stirring for about a minute.
- Gradually whisk in chicken broth until smooth; mix in shredded cheese until thickened.
- Stir in sour cream and diced green chilies.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas, sprinkle remaining cheese on top, then bake for 22 minutes followed by broiling for an additional 3 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg