Description
Enjoy creamy White Chicken Enchiladas with cheesy goodness and a flavorful sauce! Try this easy recipe tonight for a delightful dinner!
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper 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 chicken by boiling, baking, or using rotisserie chicken for convenience.
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a mixing bowl, shred cooked chicken and combine with cream cheese, garlic powder, and 3/4 cup of shredded cheese.
- In a saucepan over medium heat, melt butter then stir in flour and taco seasoning until fragrant. Gradually whisk in chicken broth until smooth; add remaining cheese, sour cream, and diced green chilies.
- Fill each tortilla with the chicken mixture; roll up tightly and place seam-side down in the baking dish.
- Top enchiladas with sauce and sprinkle with remaining cheese. Bake for 22 minutes; broil on high for an additional 3 minutes to brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg