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.
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.