Description
Indulge in the delightful flavors of White Chicken Enchiladas, a creamy and cheesy twist on a classic Mexican dish. These enchiladas are filled with tender shredded chicken and a rich, velvety sauce that makes them perfect for any occasion. Whether you’re preparing a quick weeknight meal or hosting a family gathering, this recipe is sure to impress with its comforting taste and satisfying texture. Easy to customize with your favorite spices or vegetables, these enchiladas are not just a meal but an experience everyone will cherish.
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 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 rotisserie chicken; then shred it.
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a mixing bowl, combine shredded chicken, three-quarters of the cheese, garlic powder, and cream cheese until mixed well.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning. Gradually whisk in chicken broth until smooth. Add half a cup of shredded cheese and heat until thickened.
- Stir in sour cream and diced green chilies; remove from heat.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes; broil for an additional three minutes for browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg