White Chicken Enchiladas is a creamy and cheesy dinner that is sure to make everyone in your family happy—made with chicken, lots of cheese, and tortillas.
3cupsPepper Jack Cheeseshredded, divided (or your favorite white cheese)
18oz. cream cheesesoftened
10flour tortillassoft taco size
3tablespoonsbutter
1tablespoonminced garlic
3tablespoonsflour
1tablespoontaco seasoning
114.5 oz. canchicken broth
1cupsour cream
3tablespoonsSalsa Verdeoptional
Instructions
Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray.
Mix the chicken with cream cheese and 1 cup shredded cheese in a medium-size bowl.
Evenly stuff the mixture down the center of each flour tortilla, roll them, and place them into your prepared pan seam side down.
Melt the butter in a small saucepan over medium heat. Add Garlic and then whisk in the flour—Cook for 1 minute. Add the chicken broth and taco seasoning and whisk until smooth. Allow the mixture to heat up for a few minutes until thickened. Add 1 cup of the shredded cheese and whisk until well incorporated.
Turn off heat and stir in the sour cream and Salsa Verde; whisk until the sour cream has completely dissolved.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake for 25 minutes and then broil for a few minutes to brown the cheese.