White Chicken Enchiladas
Creamy White Chicken Enchiladas. Flour tortillas stuffed withy cheesy chicken and topped with a creamy white sauce and shredded cheese. The perfect easy Mexican dinner recipe.
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese Or Pepper Jack cheese
- 5 ounces cream cheese
- 2 teaspoon garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoons taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chillies
- 10 soft flour tortillas
Cook chicken by preferred method, boil, bake or using a rotisserie chicken.
Once chicken is cooked, Preheat oven to 350 degrees. Grease a 9x13 pan.
Add the cooked chicken to a bowl and shred with fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder and cream cheese to the bowl and mix well so everything is combined.
In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.
In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.
Pourthe sauce over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
Serving: 2enchiiladas | Calories: 739kcal | Carbohydrates: 40g | Protein: 35g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 162mg | Sodium: 1604mg | Potassium: 586mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1377IU | Vitamin C: 14mg | Calcium: 577mg | Iron: 3mg