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Creamy White Chicken Enchiladas

Delicious and creamy enchiladas filled with shredded chicken and topped with a rich white sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups Shredded Cooked Chicken
  • 1 cup Sour Cream
  • 1 cup Shredded Cheese Cheddar or Monterey Jack
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
Sauce
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Shredded Cheese For topping
  • 1 can Green Chiles Diced
Wrap
  • 8 pieces Flour Tortillas

Method
 

Prepare the Filling
  1. In a mixing bowl, combine shredded chicken, sour cream, shredded cheese, cumin, garlic powder, and onion powder. Mix well.
Make the Sauce
  1. In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
  2. Gradually whisk in chicken broth and bring to a simmer. Stir in heavy cream and diced green chiles. Cook until thickened.
Assemble the Enchiladas
  1. Preheat the oven to 350°F (175°C).
  2. Spread a thin layer of sauce on the bottom of a baking dish.
  3. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
  4. Pour the remaining sauce over the enchiladas and sprinkle with additional cheese.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Notes

Serve with fresh cilantro and lime wedges for added flavor.