White Chicken Enchiladas

These white chicken enchiladas are made with shredded, seasoned chicken wrapped
in a flour tortilla and baked in a creamy cheese sauce.

Servings:

Author:

Main Course

American Mexican

chicken enchiladas white chicken enchiada white chicken enchiladas

Instructions

1 First, in a large bowl, mix together the shredded chicken, Monterey Jack cheese,
cream cheese, chilies, and half of the taco seasoning packet.
2 Now grab a tortilla and evenly distribute the filling into the center of each
one. Roll them up and place them seam side down into a sprayed 9”x13” baking
dish.
3 After that, melt the butter in a skillet over medium-high heat. Then add the
flour and the rest of the taco seasoning packet and whisk it into the butter for
about 3 minutes.
4 Now slowly whisk in the chicken stock and stir in the rest of the shredded
cheese and sour cream.
5 Reduce the heat to medium-low and continue cooking until the cheese is melted
and the sauce is smooth. Now season the sauce with a little salt and pepper (if
needed) and pour it evenly over the enchiladas. Sprinkle with some dried parsley
if you’d like.
6 After that, bake them in the oven at 350°F for about 25 minutes or until the
cheese sauce is nice and bubbly. Let them cool slightly and serve warm. Enjoy!