Description
Creamy White Chicken Enchiladas are a delightful twist on traditional Mexican cuisine that will quickly become a family favorite. These enchiladas feature soft flour tortillas stuffed with tender, shredded chicken and a rich, cheesy filling, all enveloped in a luscious white sauce. With their irresistible flavor and comforting texture, they’re perfect for cozy family dinners or festive gatherings. This simple recipe makes it easy for even novice cooks to create a crowd-pleasing dish that’s both satisfying and delicious.
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method (boil, bake, or rotisserie). Shred and set aside.
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- In a mixing bowl, combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese until mixed well.
- In a saucepan, melt butter over medium heat, stir in flour and taco seasoning for one minute. Gradually add chicken broth while whisking until smooth. Stir in remaining cheese until thickened.
- Mix sour cream and green chilies into the sauce without boiling.
- Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas, top with remaining cheese, and bake for about 22 minutes. Broil for an additional three minutes to brown the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg