Easy Creamy White Chicken Enchiladas

Easy Creamy White Chicken Enchiladas

from thelazydish.com
8 servings

Looking for quick and easy dinner recipes for your family? These cream cheese chicken enchiladas never disappoint! They are so simple to make thanks to rotisserie chicken. A great last minute meal for busy weeknights and picky kids.

Ingredients

  • 8 flour tortillas ((soft taco size))
  • 3 cups shredded chicken ((I use Rotisserie))
  • 2 cups shredded monterey jack cheese ((or pepper jack))
  • 4 ounces softened cream cheese
  • 2 tsp garlic powder
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tbsp taco seasoning ((NOT the whole packet))
  • 1 (14.5oz) can of chicken broth ((2 cups))
  • 3/4 cup sour cream
  • 1 (4oz) can of diced green chiles

Directions

  1. 1

    Preheat oven to 350 degrees and grease a 9x13 baking dish.

  2. 2

    In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).

  3. 3

    Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.

  4. 4

    In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.

  5. 5

    Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.

  6. 6

    Pour the sauce over the enchiladas and top with remaining cheese.

  7. 7

    Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

  8. 8

    The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.