White Chicken Enchiladas Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8 enchiladas
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Calories
457 kcal
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Course
Main Course, Dinner
White Chicken Enchiladas Recipe
Description
This recipe assembles enchiladas using pre-cooked shredded chicken mixed with softened cream cheese, half the diced green chilies, garlic powder, salt, black pepper, and shredded Monterey Jack cheese. The mixture is spread along the center of soft flour tortillas which are rolled tightly and placed seam-side down in a baking dish.
The sauce is prepared by making a butter and flour roux, then gradually whisking in chicken broth, taco seasoning, and the remaining green chilies. After thickening, sour cream is stirred in to create a creamy, lightly spiced sauce that is poured evenly over the rolled enchiladas.
Baking at 350°F melts the cheese and allows flavors to meld, producing a smooth-textured dish that can be served as a satisfying main meal. The enchiladas deliver balanced creaminess and mild heat, appealing especially to those who enjoy mildly spiced chicken casseroles.
Ingredients
- 4 ounces cream cheese softened
- 1 (4 oz.) can green chilies divided, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 4 cups chicken no skin, rotisserie, pulled
- 2 cups Monterey jack cheese divided, shredded
- 8 flour tortillas soft taco size
- 3 Tablespoons butter unsalted
- 3 Tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 Tablespoon taco seasoning not a whole packet
- 8 ounces sour cream
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and pepper. Mash with a fork until well combined. Add the chicken and 1 cup of the shredded cheese. Stir well.
- Divide the chicken mixture between the 8 tortillas. Mash the chicken mixture into a thin line down the center of the tortillas (I use my hands for this). Tightly roll up the tortillas around the chicken mixture. Place the tortillas seam side down in the baking dish.
- Make the sauce. Add the butter to a sauce pot and place it over medium heat. Once the butter is melted, add the flour. Whisk until combined. Cook 1 minute. Add the chicken broth, taco seasoning, and the remaining green chilies. Whisk until no flour lumps remain. Bring to a boil, stirring often. Once the sauce is thick, remove the pot from the heat. Add the sour cream to the sauce. Stir until smooth.
- Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 25 minutes, until the cheese is melted and the sauce is bubbling around the edges of the dish.
- Cool for 10 minutes before serving.
Notes
- Pull chicken into small bite-sized chunks rather than shredding finely to maintain some texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 457kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 998mg | 42% |
| Potassium | 407mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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