Creamy White Chicken Enchiladas with Green Chili Sour
Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce is a rich, flavorful dish featuring tender chicken wrapped in tortillas and topped with a creamy, zesty sauce. Perfect for any occasion, this dish offers a delicious balance of indulgence and comfort.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken.
- Once the chicken is cooked, preheat the oven to 350°F and grease a 9x13-inch baking dish.
- Shred the cooked chicken with a fork if needed, and add it to a bowl. Mix in 3/4 cup of shredded Monterey Jack cheese or Pepper Jack cheese, garlic powder, and cream cheese. Stir well to combine.
- In a saucepan, melt the butter, then stir in the flour and taco seasoning. Cook for about 1 minute. Add 2 cups of chicken broth, whisking until smooth. Stir in 1/2 cup of shredded cheese and cook over medium heat until the sauce thickens and bubbles.
- Stir in the sour cream and green chilies, making sure not to bring it to a boil. Remove the saucepan from the heat.
- Spoon some of the chicken and cheese mixture into each tortilla, roll it up, and place the rolled tortillas in the baking dish.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 22 minutes, then broil on high for an additional 3 minutes to brown the cheese.