Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are filled with shredded chicken and cheese, then baked under a luscious white sauce for a Tex-Mex comfort dish.
Servings: 6 servings
Ingredients
- 2 cups boneless skinless chicken breast cooked and shredded
- 3 tbs butter
- 3 tbs flour
- 1 tbs taco seasoning
- 2 cups chicken broth
- 2 ½ cups Monterey jack cheese
- 1 cup sour cream
- 4 oz can diced green chilis
- 5 oz cream cheese
- ½ tsp onion powder
- 12 corn tortillas
Instructions
- Preheat oven to 350 degrees F.
- To make the sauce: To a sauce pot over the stove on medium heat add the butter and let it melt down once melted whisk in the flour and taco seasoning let cook for 60 seconds. Now slowly whisk in the broth (Make sure you whisk it in slowly so no flour clumps appear) Now whisk in 1/2 cup of the cheese let it melt. Turn the heat off and whisk in the sour cream and chilis remove from the stove and set to the side.
- Chicken Mixture: Add the cooked shredded chicken to a medium sized bowl add in the, cream cheese, 1/2 cup of cheese, and onion powder stir these ingredients to combine.
- Grease a 9x13 baking dish with non-stick spray pour one cup of the sauce to the bottom of the dish spread it out evenly. Place six of the tortillas out on the bottom of the baking dish, spread all of the chicken mixture on the tortillas place six more tortillas on the chicken mixture pour the enchilada sauce over the top, cover with the remaining cheese. Bake for 25-30 minutes. Enjoy with your favorite toppings!
Nutrition
Calories: 578kcal | Carbohydrates: 31g | Protein: 29g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 894mg | Potassium: 442mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1174IU | Vitamin C: 8mg | Calcium: 470mg | Iron: 2mg
