Description
These Creamy White Chicken Enchiladas are a delicious twist on classic enchiladas, featuring tender shredded chicken mixed with cream cheese and Mexican cheese, wrapped in flour tortillas and baked in a savory white sauce made from chicken broth, sour cream, and green chiles. Perfect for a comforting and satisfying meal that serves 10.
Ingredients
Main Ingredients
- 10 flour tortillas
- 1 lb cooked and shredded chicken
- 2 cups shredded Mexican cheese, divided
- 4 oz cream cheese
- 1 tsp fajita or taco seasoning
- 4 oz diced and drained green chiles
White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 2 cups chicken broth
- 3/4 cup sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan to prevent sticking.
- Make Chicken Filling: In a bowl, mix the cooked and shredded chicken with cream cheese, 1 tsp fajita or taco seasoning, and 1 cup of the shredded Mexican cheese until well combined.
- Assemble Enchiladas: Divide the chicken mixture evenly among the flour tortillas, then roll them up and place them seam side down in the greased baking pan.
- Prepare White Sauce Base: In a saucepan over medium heat, melt the butter, then stir in the flour and 1 tbsp taco seasoning to form a roux.
- Add Broth and Thicken Sauce: Slowly whisk in the chicken broth, stirring continuously until the mixture is smooth and begins to thicken, about 3 minutes.
- Finish Sauce: Stir in the sour cream and diced green chiles, warming the sauce for about 1 minute until heated through.
- Pour Sauce Over Enchiladas: Evenly pour the creamy white sauce over the assembled enchiladas in the baking pan.
- Add Cheese Topping: Sprinkle the remaining 1 cup of Mexican cheese over the sauced enchiladas.
- Bake: Place the baking pan in the preheated oven and bake for about 20 minutes, until the cheese is melted and bubbly.
- Serve: Remove from oven and serve the creamy white chicken enchiladas hot for a comforting meal.
Notes
- You can use rotisserie chicken for an easy shortcut.
- Adjust the amount of taco seasoning to taste depending on spice preference.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas and use gluten-free flour in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
