White Chicken Enchiladas
Delicious and comforting White Chicken Enchiladas with tender chicken, creamy cheese, and flavorful sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups boneless skinless chicken breasts Cooked chicken, can use rotisserie.
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese) For melting and topping.
- 5 ounces cream cheese Adds creaminess to the filling.
- 3 tablespoons butter For making the sauce.
- 3 tablespoons flour Thickens the sauce.
- 2 cups chicken broth For the sauce.
- 1 cup sour cream For creaminess in sauce.
- 4 ounces canned diced green chilies Adds flavor to the dish.
- 10 pieces soft flour tortillas For wrapping the enchiladas.
Instructions
Preparation
- Cook the chicken by boiling, baking, or using rotisserie chicken until fully cooked.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Shred the cooked chicken in a bowl and mix in 3/4 cup of shredded cheese, garlic powder, and cream cheese until well combined.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for about a minute, then gradually whisk in the chicken broth until smooth.
- Mix sour cream and diced green chilies into the sauce and remove from heat.
Assembly
- Fill each tortilla with some of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce over enchiladas and sprinkle remaining cheese on top.
Cooking
- Bake for approximately 22 minutes; broil on high for an additional 3 minutes until cheese is browned.
Notes
Serve hot with a side of salsa, guacamole, or fresh cilantro. You can store leftovers in the refrigerator for up to 3-4 days, or freeze for longer storage. Reheat in oven until warmed through.