Easy Creamy White Chicken Enchiladas (Print Format)
Delicious enchiladas filled with creamy chicken and cheese, baked to golden perfection for an easy weeknight dinner.
# Ingredients:
→ Tortillas
01 -
8 soft taco-size flour tortillas
→ Chicken Filling
02 -
3 cups shredded rotisserie chicken
03 -
4 oz softened cream cheese
04 -
2 tsp garlic powder
05 -
1 cup shredded Monterey Jack cheese
→ Sauce
06 -
3 tbsp unsalted butter
07 -
3 tbsp all-purpose flour
08 -
1 tbsp taco seasoning
09 -
1 (14.5 oz) can chicken broth (approx. 2 cups)
10 -
1/2 cup shredded Monterey Jack cheese
11 -
3/4 cup sour cream
12 -
1 (4 oz) can diced green chiles
→ Topping
13 -
1 cup shredded Monterey Jack cheese
# Steps:
01 -
Preheat oven to 350°F and grease a 9x13 inch baking dish.
02 -
Combine shredded chicken, softened cream cheese, garlic powder, and 1 cup shredded cheese in a medium bowl.
03 -
Evenly distribute the chicken mixture into the flour tortillas, then place them seam-side down into the prepared baking dish.
04 -
Melt butter in a saucepan over medium heat. Whisk in flour and taco seasoning, then gradually add chicken broth, whisking until smooth. Heat until warm.
05 -
Add 1/2 cup shredded cheese and whisk until incorporated. Stir in sour cream and diced green chiles, whisking just until sour cream dissolves. Do not boil.
06 -
Pour sauce evenly over the assembled enchiladas and sprinkle with the remaining shredded cheese.
07 -
Bake for 22-25 minutes until heated through, then broil for a few minutes to brown the cheese topping.
# Tips:
01 -
Fold tortillas burrito-style to fit perfectly in the baking dish.
02 -
Use any shredded chicken source including baked, boiled, or canned.
03 -
Adjust cheese variety to preference; Monterey Jack, mozzarella, cheddar, or Mexican blend work well.
04 -
Add cayenne or hot sauce to the sauce for extra heat.