White Chicken Enchiladas
A quick and easy dinner that goes together in minutes. This twist on the usual enchilada tops them with a creamy green chile sauce that adds just a bit of spice. This will be a meal the family begs for!
To make this delicious chicken enchilada dish, you will need 2 cups of shredded cooked chicken, 2 cups of shredded Cheddar or Mexican blend cheese, 6 ounces of softened cream cheese, 1/2 of a cup of salsa, 1 teaspoon of garlic powder, 3 tablespoons of butter, 3 tablespoons of flour, 1 1/2 tablespoons of taco seasoning, 2 cups of chicken broth, 1 cup of sour cream, 1 (4 oz.) can of diced green chiles and 10 soft flour tortillas.
Preheat oven to 350 degrees. Grease a 9×13 pan. In a large bowl, mix chicken, 1 cup cheese, garlic powder, cream cheese and salsa together until well combined. Fill each tortilla with some filling, roll up and place seem-side-down in the baking dish.
In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese, sour cream and chilies and heat over medium heat until thick and melted. Pour sauce over enchiladas and top with remaining cheese. Bake 20 minutes, until heated through and bubbly.
Let us know what you think of this recipe on our social channels! Watch how to make White Chicken Enchiladas on YouTube.
White Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Cheddar or Mexican blend cheese
- 6 oz cream cheese softened
- 1/2 cup salsa
- 1 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 tbsp taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chiles
- 10 soft flour tortillas
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 pan. In a large bowl, mix chicken, 1 cup cheese, garlic powder, cream cheese and salsa together until well combined. Fill each tortilla with some filling, roll up and place seem-side-down in the baking dish.
- In a saucepan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese, sour cream and chilies and heat over medium heat until thick and melted. Pour sauce over enchiladas and top with remaining cheese. Bake 20 minutes, until heated through and bubbly.
