Description
Creamy white chicken enchiladas made with shredded chicken, sour cream sauce, and melted cheese baked until bubbly.
Ingredients
Scale
- 8 flour tortillas
- 3 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 3/4 cup sour cream
- 1 (4-ounce) can diced green chiles
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish
- Mix chicken, cream cheese, garlic powder, and half the cheese in a bowl
- Fill tortillas with chicken mixture and place in baking dish
- Melt butter in saucepan, stir in flour and taco seasoning
- Whisk in chicken broth until smooth and warm
- Add remaining cheese and whisk until melted
- Stir in sour cream and green chiles briefly
- Pour sauce over enchiladas and top with cheese
- Bake 22 to 25 minutes until bubbly
Notes
- Flour tortillas folded burrito-style fit well in a 9×13 dish
- Any cooked shredded chicken works for this recipe
- Use any mild shredded cheese if preferred
- Add cayenne or hot sauce for extra heat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg