EASY CREAMY WHITE CHICKEN ENCHILADAS

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

A DELICIOUS CHICKEN ENCHILADA RECIPE

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!

FREQUENTLY ASKED QUESTIONS:

What is the best way to prepare shredded chicken?

*You can cook chicken for this recipe in 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 and mix until shredded.

Creamy White Chicken Enchiladas

Creamy Chicken Enchiladas with White Sauce is made with flour tortillas, shredded chicken, cheese, green chiles and a delicious creamy white sauce!

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 Tablespoons butter
• ▢3 Tablespoons flour
• ▢2 cups chicken broth
• ▢1 cup sour cream
• ▢4 ounce 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.
• In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
• Place chicken mixture into each of the flour tortillas.
• Roll them all up and place them in the prepared 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.

Notes

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 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.

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

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.