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White Chicken Enchiladas – Chef in Training

White Chicken Enchiladas – Chef in Training

These White Chicken Enchiladas are so simple and loaded with delicious flavor. The velvety white sauce contains both cream cheese and sour cream and is heavenly over the top of the creamy filled enchiladas.

Enchiladas are a go-to meal at my home. I love how quick and easy they are to throw together and my kids all love them. This white sauce is so velvety and smooth and has the perfect amount of spice to let you know its there but not overbearing or overpowering. It is subtle. The creaminess of the white sauce is the star of this recipe.

It is paired with a fabulous creamy filling. Each bite is aboslutely divine.

These enchiladas will win over the hearts of all who try them. They are now a regular in my home and requested often.

These White Chicken Enchiladas are so simple and loaded with delicious flavor. The velvety white sauce contains both cream cheese and sour cream and is heavenly over the top of the creamy filled enchiladas.

White Chicken Enchiladas

 

Author:

Recipe type: Dinner

  • ¼ cup butter
  • ¼ cup flour
  • 3 cups chicken broth
  • 2 ounces cream cheese
  • 4 ounces can diced green chilies
  • 1 cup sour cream
  • ½ cup shredded Monterey Jack cheese
  • 2 cups cooked chicken breasts, shredded
  • 6 ounces cream cheese
  • 4 ounces can diced green chilies
  • 1 teaspoon cumin
  • 1½ cups shredded Monterey Jack cheese
  • 1 cup shredded Monterey Jack cheese
  1. Melt butter over medium high heat.
  2. Add flour and stir to make a roux.
  3. Add chicken broth and bring to a boil.
  4. Reduce heat to medium and add 2 ounces cream cheese, and 4 ounces green chilies. Stir constantly until smooth. Remove from heat and stir in sour cream and ½ cup Monterey Jack cheese. Stir until smooth and set aside.
  1. In a large bowl combine chicken, 6 ounces cream cheese, 4 ounces green chilies, cumin, and 1½ cups Monterey Jack cheese. Mix well.
  1. Preheat oven to 350 degrees F.
  2. Spray 9×13 inch baking dish with cooking spray.
  3. On a flat working surface lay out tortillas and divide chicken filling among the tortillas evenly, making sure the chicken filling is distributed evenly lengthwise across tortillas.
  4. Roll enchiladas and place in baking dish and pour sauce over the top.
  5. Bake for 30 minutes at 350 degrees F and then sprinkle remaining cheese over the top of enchiladas and return to oven for 5 minutes.
  6. Garnish with chopped cilantro if desired.

3.4.3177

Enjoy!





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