White Chicken Enchiladas Recipe
Tender tortillas stuffed with creamy chicken and topped with a cheesy white sauce. A quick, easy, and irresistible enchilada recipe.
Equipment
- Mixing bowl
- Saucepan
- Whisk
- 9×13-inch baking dish
- Oven mitts
Ingredients
- #### For the Filling
- - 3 cups shredded cooked chicken
- - 4 oz cream cheese softened
- - 1 tsp garlic powder
- - 1 cup shredded Monterey Jack cheese
- #### For the Sauce
- - 3 tbsp butter
- - 3 tbsp flour
- - 1 tbsp taco seasoning
- - 1 can chicken broth 10 oz
- - ½ cup sour cream
- - 1 can diced green chiles 4 oz
- - ½ cup shredded Monterey Jack cheese
- #### For Assembly
- - 8 flour tortillas
- - Remaining ½ cup cheese for topping
- - Optional: cilantro lime, hot sauce
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Mix chicken, cream cheese, garlic powder, and 1 cup cheese.
- Fill tortillas, roll up, and place seam-side down in dish.
- In saucepan, melt butter. Stir in flour and taco seasoning.
- Whisk in broth. Add ½ cup cheese and stir until melted.
- Stir in sour cream and green chiles (do not boil).
- Pour sauce over enchiladas and top with remaining cheese.
- Bake 22–25 min until bubbly. Broil 2–3 min to brown.
- Serve warm with sides.
Notes
- Substitute turkey or beans for chicken
- Make ahead and freeze before baking
- Add jalapeños or cilantro for a flavor kick
- Make ahead and freeze before baking
- Add jalapeños or cilantro for a flavor kick