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White Chicken Enchiladas

White Chicken Enchiladas
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Enjoy creamy White Chicken Enchiladas filled with cheesy goodness! Try this easy recipe tonight and delight your family at dinner!

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 chillies
  • 10 soft flour tortillas

Instructions

  1. Cook the chicken using your preferred method: boil, bake, or use rotisserie chicken. Once cooked, shred it with a fork if necessary.
  2. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan to prepare for the enchiladas.
  3. In a mixing bowl, combine shredded chicken with 3/4 cup of shredded Monterey Jack cheese, garlic powder, and cream cheese. Mix until well combined.
  4. In a saucepan over medium heat, melt butter. Stir in flour and taco seasoning; cook for about one minute. Gradually add chicken broth while whisking until smooth. Add 1/2 cup of shredded cheese; heat until thickened and bubbly.
  5. Stir in sour cream and diced green chillies into the sauce mixture. Be careful not to bring it to a boil; remove from heat once combined.
  6. Take each tortilla shell and fill it with some of the chicken mixture. Roll up tightly and place seam-side down in the greased baking dish.
  7. Pour the prepared creamy sauce over all enchiladas in the baking dish. Sprinkle remaining shredded cheese on top.
  8. Bake in preheated oven for about 22 minutes. Then switch to high broil for an additional 3 minutes to brown the cheese on top.

Nutrition

Find it online: https://recipesbypenelope.com/white-chicken-enchiladas/