Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 5
This is another easy yet impressive Mexican weeknight dinner made with flour tortillas filled with cheesy chicken and topped with a luscious creamy white sauce and shredded melty cheese. This is a must and for keeps!
Ingredients
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3 tbsp butter
2 c. boneless skinless chicken breasts
4 oz. canned diced green chillies
2 tsp garlic powder
5 oz. cream cheese
1 c. sour cream
1 tbsp taco seasoning
3 tbsp flour
2 c. chicken broth
10 soft flour tortillas
2 1/2 c. shredded Monterey Jack cheese Or Pepper Jack cheese
How to make White Chicken Enchiladas
Step 1: Boil or bake the chicken. You can also use rotisserie chicken for this recipe.
Step 2: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 13-inch pan. Grease and set aside.
Step 3: To a bowl, place the cooked chicken and shred using a fork (if the chicken needs to be shredded). Then, add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder, and cream cheese and mix until well combined.
Step 4: Melt the butter in a saucepan. Once the butter has melted, stir in the flour and add the taco seasoning. Cook for about a minute, then pour in 2 cups of chicken broth. Mix well until smooth. Now, add half a cup of shredded cheese and continue to cook over medium heat until the mixture has thickened and bubbly.
Step 5: To the pan, whisk in the sour cream and chillies. DO NOT bring this to a boil. Take the pot off the heat.
Step 6: Add some of the chicken and cheese mixtures to each tortilla shell. Roll and put in the prepared baking dish. Over the enchiladas, pour the sauce and top with the rest of the cheese.
Step 7: Place in the preheated oven and bake for about 22 minutes. Set the oven to (high) broil for about 3 minutes to brown the cheese. Enjoy!
Nutrition Facts:
Serving: 2enchiiladas | Calories: 739kcal | Carbohydrates: 40g | Protein: 35g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 162mg | Sodium: 1604mg | Potassium: 586mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1377IU | Vitamin C: 14mg | Calcium: 577mg | Iron: 3mg
Ingredients
- 3 tbsp butter
- 2 c. boneless skinless chicken breasts
- 4 oz. canned diced green chillies
- 2 tsp garlic powder
- 5 oz. cream cheese
- 1 c. sour cream
- 1 tbsp taco seasoning
- 3 tbsp flour
- 2 c. chicken broth
- 10 soft flour tortillas
- 2 1/2 c. shredded Monterey Jack cheese Or Pepper Jack cheese
Instructions
Step 1: Boil or bake the chicken. You can also use rotisserie chicken for this recipe.
Step 2: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 13-inch pan. Grease and set aside.
Step 3: To a bowl, place the cooked chicken and shred using a fork (if the chicken needs to be shredded). Then, add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder, and cream cheese and mix until well combined.
Step 4: Melt the butter in a saucepan. Once the butter has melted, stir in the flour and add the taco seasoning. Cook for about a minute, then pour in 2 cups of chicken broth. Mix well until smooth. Now, add half a cup of shredded cheese and continue to cook over medium heat until the mixture has thickened and bubbly.
Step 5: To the pan, whisk in the sour cream and chillies. DO NOT bring this to a boil. Take the pot off the heat.
Step 6: Add some of the chicken and cheese mixtures to each tortilla shell. Roll and put in the prepared baking dish. Over the enchiladas, pour the sauce and top with the rest of the cheese.
Step 7: Place in the preheated oven and bake for about 22 minutes. Set the oven to (high) broil for about 3 minutes to brown the cheese. Enjoy!
