Description
Creamy White Chicken Enchiladas are a delightful Mexican dish that brings comfort and flavor to your table. These enchiladas feature tender flour tortillas filled with savory shredded chicken and a rich, creamy white sauce that is a true crowd-pleaser. Perfect for busy weeknights or special gatherings, this recipe is not only simple to prepare but also customizable to suit your family’s tastes. With just a handful of ingredients and quick assembly, you can enjoy an irresistible meal in no time. Serve them with salsa, a fresh salad, or your favorite toppings for a complete dining experience.
Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 10 soft flour tortillas
Instructions
- Cook the chicken by boiling or baking until fully cooked, then shred it.
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- In a mixing bowl, combine shredded chicken, 3/4 cup of cheese, garlic powder, and cream cheese.
- Melt butter in a saucepan; stir in flour and taco seasoning, then add chicken broth while whisking until smooth.
- Add sour cream and diced green chilies to the sauce; mix well without boiling.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake for 22 minutes; broil for an additional 3 minutes for a golden finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Use leftover rotisserie chicken for quicker prep. Experiment with different cheeses or add veggies for extra nutrition.