Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas offer a delicious twist on the classic Mexican dish, making them a family favorite for any occasion. Soft flour tortillas are generously filled with tender, cheesy chicken and smothered in a velvety white sauce that brings all the flavors together. Perfect for busy weeknights or festive gatherings, this recipe is quick to prepare and will impress your guests.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 10 soft flour tortillas
- 3 tablespoons butter
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
Instructions
- 1
Cook chicken by boiling or using rotisserie chicken for convenience.
- 2
Preheat your oven to 350°F and grease a baking pan.
- 3
Shred the cooked chicken and mix with cheese, garlic powder, and cream cheese.
- 4
In a saucepan, melt butter; add flour and taco seasoning, stirring for about a minute.
- 5
Gradually whisk in chicken broth until smooth; mix in shredded cheese until thickened.
- 6
Stir in sour cream and diced green chilies.
- 7
Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- 8
Pour sauce over enchiladas, sprinkle remaining cheese on top, then bake for 22 minutes followed by broiling for an additional 3 minutes.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com