EASY CREAMY WHITE CHICKEN ENCHILADAS

Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!

EASY CREAMY WHITE CHICKEN ENCHILADAS

One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas are no joke though! 😉

SUBSTITUTING TRADITIONAL RED SAUCE FOR WHITE SAUCE

I’m not crazy about the red sauce enchiladas. The red sauce can sometimes be so overwhelming in taste for me that I can’t really taste the other flavors in the dish. And sometimes my acid reflux disagrees with anything red. Enter the white sauce. Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles. You can taste all the flavors in these creamy chicken enchiladas; the chicken, the tortillas and the creamy cheese. It is such a nice combination of flavors that go so well with a side of refried beans and rice.close

WHAT YOU’LL NEED FOR THIS RECIPE:
flour tortillas
shredded chicken
Monterey Jack cheese (mozzarella also works)
butter
flour
chicken broth
sour cream
diced green chiles
salt & pepper
Adobo seasoning

HOW TO MAKE WHITE CHICKEN ENCHILADAS WITH CREAM SAUCE:

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray.

TIPS FOR COOKING AND SHREDDING CHICKEN:

You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor. Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl.

Turn mixer on and within a minute, your chicken will be perfectly shredded. Handy little trick that is.

 Add in 1 cup of shredded cheese. Season with salt, pepper and a little Adobo seasoning.

Place chicken mixture in each of the flour tortillas.

Roll them all up and place them in your baking dish. Just squeeze them all in there.

In a medium sauce pan, melt butter. Stir in flour and let cook and thicken for 1 minute (don’t let it burn.)

Add chicken broth and whisk until smooth. Do you see my sweet baby’s hands in there? Love that boy so much it hurts.

Stir in sour cream and chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas.

Top with remaining shredded cheese.

 Bake for about 20-25 minutes.

If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.

Serve warm with your favorite sides.

 Enjoy!

Ingredients

• 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken
• 10 flour tortillas (taco size)
• 2 cups shredded Monterey Jack cheese (or mozzarella)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• salt & pepper & Adobo seasoning, to taste

Instructions

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray.
• You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
• Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
• Once chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
• Add in 1 cup of shredded cheese to shredded chicken along with salt, pepper and Adobo (if using.)
• Place chicken mixture in each of the flour tortillas.
• Roll them all up and place them in the baking dish.
• In a medium sauce pan, melt butter.
• Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
• Add chicken broth and whisk until smooth.
• Stir in sour cream and green chiles. Be sure not to let the mixture boil.
• Take sauce off the heat and pour it over the enchiladas.
• Top with remaining shredded cheese.
• Bake for about 20-25 minutes.
• If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1044mg | Potassium: 332mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.9mg | Calcium: 388mg | Iron: 2.5mg

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