Easy Creamy White Chicken Enchiladas – Weeknight Dinner Delight
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
- Calories
- 350 kcal
- Carbs
- 15.00 g
Ingredients
- 8 countflour tortillas (soft taco size)
- 3 cupsshredded chicken (Rotisserie)
- 2 cupsshredded monterey jack cheese (or pepper jack)
- 4 ozsoftened cream cheese
- 2 tspgarlic powder
- 3 tbspbutter
- 3 tbspflour
- 1 tbsptaco seasoning
- 1 14.5 oz canchicken broth
- 3/4 cupsour cream
- 1 4 oz candiced green chiles
Instructions
- 1
Preheat oven to 350° F and grease a 9x13 baking dish.
- 2
In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- 3
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- 4
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- 5
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
- 6
Pour the sauce over the enchiladas and top with remaining cheese.
- 7
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
- 8
Serve with hot sauce, refried beans, and Spanish rice on the side.