Description
Indulge in the creamy, cheesy goodness of these White Chicken Enchiladas, a delightful twist on a classic Mexican dish. Perfect for family dinners or gatherings, this recipe features tender shredded chicken enveloped in soft flour tortillas and smothered in a rich sauce that will leave everyone asking for seconds. With minimal prep time and easy-to-follow steps, you can impress your guests or enjoy a cozy meal at home without fuss. Pair these enchiladas with fresh sides like guacamole or Mexican rice for a complete and satisfying meal. Get ready to savor the comforting flavors of this family favorite!
Ingredients
Scale
- 1 Rotisserie Chicken, shredded
- 1 Oz Taco Seasoning Packet
- 6–8 Medium Flour Tortillas
- 4 Oz Cream Cheese, softened
- 2 Cups Monterey Jack Cheese, shredded
- 3 Tbs Butter
- 3 Tbs Flour
- 2 Cups Chicken Broth
- 3/4 Cup Sour Cream
- 4 Oz can Diced Chilies
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine shredded chicken, half of the Monterey Jack cheese, cream cheese, diced chilies, and half of the taco seasoning. Mix until well combined.
- Place an even amount of filling into each tortilla, roll them tightly, and arrange seam side down in a greased 9”x13” baking dish.
- In a medium skillet over medium-high heat, melt butter. Add flour and remaining taco seasoning; whisk for about 3 minutes until golden brown.
- Slowly whisk in chicken broth, then stir in remaining Monterey Jack cheese and sour cream. Cook until cheese melts and sauce is smooth.
- Pour the creamy sauce over the enchiladas and bake for about 25 minutes until hot and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg