Easy Creamy White Chicken Enchiladas
These enchiladas are indeed easy to make, and they are absolutely delicious. The chicken is perfectly cooked, and the sauce is creamy and flavorful. We will definitely be making these again!
Ingredients
- 8 flour tortillas soft taco size
- 3 cups shredded chicken
- 2 cups shredded monterey Jack cheese or pepperjack
- 4 ounces softened cheese cream cheese
- 2 teaspoons garlic powder
- 3 Tbsp butter
- 3 Tbsp flour
- 1 tablespoon taco seasoning NOT all of the packet.
- 1 14.5oz. can of chicken broth (2 Cups)
- 3/4 cup sour cream
- 1 4oz. can diced green chililes
Instructions
- Pre-heat oven to 350°F and grease a 9x13 baking pan.
- Mix the chicken with the cream cheese and garlic powder in a medium-sized bowl.
- Place the mixture in your flour tortillas evenly and then place them in your prepared pan.
- Melt the butter in a saucepan over medium heat. Stir in the flour, taco seasoning and salt. Mix in the chicken broth. Allow the mixture to heat for a few minutes before serving. Mix in 1/2 cup of the shredded cheese. Whisk until combined.
- Mix in the sourcream and can of chilies. Whisk for a minute, or until all the ingredients are dissolved. Do not boil the mixture.
- Spread the sauce on top of the enchiladas, and then sprinkle with the remaining cheese.
- Bake the cheese for between 22-25 minutes. Then turn the broiler on for a few more minutes to brown it.
- These are great with hot sauce, especially for the adults in your family! On the side, you can also enjoy spanish rice and refried beans.
