Easy Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas – Thanks to rotisserie chicken, these are quite easy to make. A fantastic last-minute meal for picky children and busy weeknights.
Creamy White Chicken Enchiladas Ingredients
- 8 tortillas with flour (soft taco size)
- 3 cups of chicken shredded (I use Rotisserie)
- Monterey jack cheese, grated into two cups (or pepper jack)
- Softened cream cheese, 4 ounces
- 2 teaspoons garlic powder
- 3 tbsp. butter
- 3 tablespoons of flour
- Taco seasoning, 1 tbsp (NOT the whole packet
- Chicken broth in a single (14.5 oz) can (2 cups)
- 1/fourth cup sour cream
- 1 can of diced green chilies, size 4
- Grease a 9×13-inch baking dish and preheat the oven to 350 degrees.
- In a medium size bowl, blend the chicken in with the cream cheddar, garlic powder and A big part of the destroyed cheddar (around 1 cup).
- Fill the flour tortillas evenly with the mixture and place them in the pan you prepared for them.
- Melt the butter in a sauce pan over medium heat, then add the flour and taco seasoning. Whisk in the chicken broth until smooth; permit the combination to warm up for a couple of moments until warm. Whisk in half of the shredded cheese until well combined.
- Add the can of chiles and sour cream; Keep it from boiling by whisking for just a minute or until the sour cream is completely dissolved.
- Top the enchiladas with the remaining cheese and the sauce.
- After baking for 22 to 25 minutes, turn on the broiler to brown the cheese.
- These are a family favorite when served with hot sauce by the adults! On the side, refried beans and spanish rice are also delicious.
- I’ve discovered that your flour tortillas will fit exactly, with a couple facing the other way, into a 9×13 baking dish if they are folded like a burrito.
- For this dish, any kind of shredded chicken will work. If a rotisserie is not available, you can also bake or boil 1.5 pounds of chicken breasts. Use canned chicken for even less effort!
- You are free to use any shredded cheese you desire, including cheddar, mozzarella, monterey jack, or a mix of cheeses from Mexico.
- Before drizzling the sauce over the enchiladas, experiment with adding some cayenne pepper or hot sauce if you like things spicy.