White Chicken Enchiladas
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.
Servings 5 servings
Ingredients
- 3 cups chicken cooked and shredded
- 3 cups Pepper Jack Cheese shredded, divided (or your favorite white cheese)
- 1 8oz. cream cheese softened
- 10 flour tortillas soft taco size
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 1 14.5 oz. can chicken broth
- 1 cup sour cream
- 3 tablespoons Salsa Verde optional
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.
- Let it rest for 5 minutes before serving.