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Best Creamy White Chicken Enchiladas Recipe

CREAMY WHITE CHICKEN ENCHILADAS RECIPE
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Bake creamy white chicken enchiladas a familyapproved recipe tested in my Texas kitchen So easy and delicious my kids love this comfort food Get the recipe

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 4 ounces can diced green chilies, undrained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 (6-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1/4 teaspoon garlic powder
  • Optional: chopped cilantro, for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, diced green chilies, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until heated through. Set aside.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer, then reduce the heat and simmer for 5 minutes, or until the sauce has thickened slightly.
  • Stir in the heavy cream, sour cream, and garlic powder. Heat through, but do not boil. Taste and adjust seasonings as needed.
  • Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm the flour tortillas in the microwave for about 15-20 seconds to make them more pliable and prevent tearing.
  • Spoon about 1/3 cup of the chicken filling into each tortilla. Sprinkle with a small amount of Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
  • Pour the creamy white sauce evenly over the enchiladas. Top with the remaining Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Covering the dish with foil for the first 15 minutes prevents the cheese from browning too quickly.
  • Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro, if desired. Serve warm, and enjoy!

Find it online: https://familiesrecipes.com/creamy-white-chicken-enchiladas/