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

1. Preheat oven to 350 degrees F (175 degrees C). Preparing your oven ahead of time ensures the enchiladas bake evenly and the cheese melts perfectly.
2. Making the Creamy White Sauce: In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and taco seasoning. Cook for 60 seconds, stirring constantly to create a smooth roux. A well-prepared roux is the foundation for a luscious, creamy sauce.
3. Slowly whisk in the chicken broth, ensuring no flour clumps form. This gradual addition is crucial for achieving a silky texture. Now, whisk in ½ cup of the Monterey Jack cheese and allow it to melt completely, enriching the sauce.
4. Turn off the heat and gently whisk in the sour cream and diced green chilis. Remove the sauce from the stove and set aside. The sour cream adds a delightful tang and creaminess, while the green chilis provide a subtle kick.
5. Preparing the Chicken Filling: In a medium-sized bowl, combine the cooked, shredded chicken, cream cheese, ½ cup of Monterey Jack cheese, and onion powder. Stir until well combined. This mixture forms the heart of your enchiladas, offering a savory and cheesy delight.
6. Grease a 9×13 inch baking dish with non-stick spray. Pour one cup of the prepared white sauce onto the bottom of the dish and spread it evenly. This layer of sauce prevents the enchiladas from sticking and adds extra flavor.
7. Place six corn tortillas on the bottom of the baking dish, overlapping slightly if needed. Spread the chicken mixture evenly over the tortillas. The corn tortillas offer a traditional Tex-Mex flavor that complements the creamy filling beautifully.
8. Place the remaining six tortillas over the chicken mixture. Pour the remaining enchilada sauce over the top of the tortillas, ensuring they are well covered. Sprinkle the remaining Monterey Jack cheese evenly over the sauce. A generous layer of cheese creates a golden, bubbly crust.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time may vary depending on your oven, so keep an eye on the enchiladas.
10. Remove from the oven and let cool slightly before serving. This allows the enchiladas to set slightly, making them easier to serve.
11. Enjoy your Creamy White Chicken Enchiladas with your favorite toppings such as chopped cilantro, diced tomatoes, avocado, or a dollop of extra sour cream. Customize your toppings to suit your taste preferences and add a touch of freshness.

These Creamy White Chicken Enchiladas are more than just a meal; they’re an experience. The combination of tender chicken, melted cheese, creamy sauce, and flavorful toppings creates a symphony of flavors that will tantalize your taste buds. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is easy to follow and guaranteed to impress.

Tips for the Perfect Enchiladas:

• Use High-Quality Ingredients: The better the ingredients, the better the flavor. Opt for fresh chicken, real Monterey Jack cheese, and high-quality sour cream.
• Don’t Overfill the Tortillas: Overfilling can cause the tortillas to tear and the enchiladas to fall apart. Aim for a moderate amount of filling in each tortilla.
• Warm the Tortillas: Warming the corn tortillas slightly before filling them makes them more pliable and less likely to crack. You can warm them in a microwave, on a skillet, or wrapped in a damp towel.
• Customize the Spice Level: Adjust the amount of taco seasoning and green chilis to suit your spice preference. For a milder flavor, use less taco seasoning and mild green chilis. For a spicier kick, add a pinch of cayenne pepper or use hot green chilis.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. This is a great option for busy weeknights. Simply add a few extra minutes to the baking time if the enchiladas are cold from the refrigerator.

Creamy White Chicken Enchiladas are a versatile dish that can be adapted to suit various dietary needs and preferences. For a vegetarian option, replace the chicken with black beans, corn, and other vegetables. For a gluten-free version, ensure your taco seasoning and other ingredients are gluten-free. You can also use gluten-free tortillas.

Serving Suggestions:

• Serve with a side of Mexican rice and refried beans for a complete Tex-Mex meal.
• Pair with a fresh salad for a lighter option.
• Offer a variety of toppings such as salsa, guacamole, pico de gallo, and jalapeños.
• Enjoy with a cold cerveza or a refreshing margarita.

This Creamy White Chicken Enchiladas recipe is not only delicious but also a great way to bring family and friends together. Share this recipe with your loved ones and create memories that will last a lifetime. Enjoy!

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

Nutrition information is automatically calculated and should be used as an approximation only.

Tried this recipe? Let us know how it was!