Description
These white chicken enchiladas combine tender chicken, rich cream, and melty cheese for a comforting and delicious meal.
Ingredients
Scale
- 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 by boiling, baking, or using a rotisserie chicken. Once cooked, shred it into bite-sized pieces.
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine the shredded chicken, ¾ cup of cheese, garlic powder, and cream cheese.
- In a saucepan over medium heat, melt the butter. Add flour and taco seasoning, whisking to combine. Gradually whisk in the chicken broth until thickened. Stir in ½ cup cheese until melted.
- Remove from heat, then fold in the sour cream and diced green chilies.
- On each tortilla, add a portion of the chicken mixture, roll them up, and place seam-side down in the greased baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 22 minutes. Broil for an additional 3 minutes for a golden finish.
- Let cool slightly before serving, and garnish with fresh cilantro or a squeeze of lime.
Notes
For best results, don’t overcook the chicken, and use fresh ingredients for vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg