Creamy White Chicken Enchiladas
If you love enchiladas, you'll love these Creamy White Chicken Enchiladas! Tex Mex at its finest with shredded chicken and tortillas smothered in a creamy white sauce!
Servings: 10
Calories: 334kcal
Ingredients
- 10 flour tortillas
- 1 lb chicken *cooked and shredded
- 2 cups Mexican cheese *shredded
- 4 oz cream cheese
- 1 teaspoon Fajita or Taco seasoning
- 3 tablespoon butter
- 3 tablespoon flour *all purpose
- 1 tablespoon Taco Seasoning *see link below recipe card for homemade version
- 2 cups chicken broth
- 3/4 cup sour cream
- 4 oz green chiles *diced/drained
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking pan.
- In a bowl, combine the cooked/shredded chicken with cream cheese, 1 teaspoon Fajita or taco seasoning, and 1 cup Mexican cheese.
- Once combined, divide chicken mixture evenly between tortillas and place the stuffed enchilada seam side down in your pan.
- In a saucepan, heat the butter over medium.
- Once melted, stir in the flour and taco seasoning.
- Slowly add in the chicken broth and whisk until smooth.
- Allow mixture to simmer for about 3 minutes, or until it starts to thicken up.
- Stir in the sour cream and green chiles and allow to warm up for about 1 minute or so.
- Pour sauce evenly on top of pan of enchiladas.
- Sprinkle remaining cheese on top and place pan into the oven.
- Bake in oven for about 20 minutes.
- Remove and serve!
Nutrition
Calories: 334kcal | Carbohydrates: 20g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 688mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 2mg
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