Description
A delicious and easy recipe for creamy white chicken enchiladas that will delight your family gatherings with its extraordinary taste.
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (Rotisserie)
- 2 cups shredded Monterey Jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Mix the shredded chicken with cream cheese, garlic powder, and half of the shredded cheese (approximately 1 cup) in a medium-sized bowl.
- Stuff the tortillas evenly with the chicken mixture and place them into your prepared pan.
- Melt the butter in a saucepan over medium heat. Stir in the flour and taco seasoning until well combined.
- Gradually add the chicken broth, whisking until smooth. Allow the mixture to heat up for a few minutes.
- Add half a cup of the shredded cheese and whisk until incorporated.
- Stir in the sour cream and can of chiles, whisking until the sour cream is dissolved but do not let it boil.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 22-25 minutes; then switch on the broiler for a few minutes to brown the cheese.
Notes
Be careful not to overfill the tortillas to avoid tears. Use controlled heat to meld the sauce beautifully with the enchiladas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican