White Chicken Enchiladas

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 5

These are the best enchiladas! White chicken enchiladas are made with floured tortillas filled with cheesy chicken. On top is a deliciously creamy white sauce and tons of melted cheese. This easy Mexican dinner is super easy and quick to throw together. In an airtight container, store any leftovers and keep them in the fridge for up to 3 to 4 days.

Ingredients

3 tbsp butter

2 c. boneless, skinless chicken breasts

5 oz. cream cheese

2 tsp garlic powder

2 c. chicken broth

3 tbsp flour

1 tbsp taco seasoning

1 c. sour cream

2.5 c. shredded Monterey Jack cheese Or Pepper Jack cheese

10 soft flour tortillas

4 oz. canned diced green chilies

How to make White Chicken Enchiladas

Step 1: You can cook the chicken by boiling, baking, or just using rotisserie chicken.

Step 2: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 13-inch pan. Grease and set aside.

Step 3: Into a bowl, add the cooked chicken. Using a fork, shred the chicken. Then, add ¾ c. of the shredded Monterey Jack cheese or Pepper Jack cheese along with garlic powder and cream cheese. Mix well.

Step 4: Melt the butter in a saucepan. Once melted, whisk in the flour and taco seasoning. Cook for a minute. Then, add 2 c of the chicken broth. Stir well until smooth. Next, add half a c of the shredded cheese and cook over medium heat until the mixture has thickened and is bubbly.

Step 5: Into the pan, add the sour cream and chilies. Stir well, but do not bring to a boil. Then, take the pan off the heat.

Step 6: Add the chicken and cheese mixture to each tortilla cheese. Roll up and place in the prepared baking dish. Over the enchiladas, pour the sauce and sprinkle the rest of the cheese on top.

Step 7: Place in the preheated oven and bake for about 22 minutes. To brown the cheese, broil for about 3 minutes.

Nutrition Facts: