White Chicken Enchiladas
Serves 6
Directions
- 1Place frozen chicken breasts in a pot, add broth, and season with salt, pepper, garlic powder, onion powder, and paprika.
- 2Bring to a boil, cover, and simmer for 20 minutes, then shred or dice the chicken.
- 3Melt butter in a saucepan, whisk in flour and taco seasoning, and cook for 1-2 minutes.
- 4Slowly whisk in broth until thickened.
- 5Reduce heat, stir in cheese until melted, then whisk in sour cream.
- 6Add more broth if too thick.
- 7Combine shredded chicken, softened cream cheese, taco seasoning, shredded cheese, and jalapeños until smooth.
- 8Divide filling between 8 tortillas, roll tightly, and set aside.
- 9Spread a layer of cheese sauce in a greased 9x13 baking dish.
- 10Place rolled tortillas seam-side down.
- 11Top with remaining sauce and extra cheese.
- 12Bake at 400°F for 20–25 minutes until bubbly and golden.
- 13Let cool a few minutes before serving.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups chicken broth or stock
- salt
- pepper
- garlic powder
- onion powder
- paprika
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 tsp taco or chili seasoning
- 2 cups chicken broth or stock
- 1 cup shredded cheese
- 0.5 cup sour cream
- cooked chicken
- 8 oz cream cheese, softened
- 1 tbsp taco or chili seasoning
- 1 cup shredded cheese
- 0.5 cup chopped jalapeños
- 8 flour tortillas
- shredded cheese for topping
- prepared cheese sauce
Equipment
potsaucepanbaking dish
Tips
- You can use rotisserie chicken to save time.
- Add canned green chiles or sautéed onions to the filling for extra flavor.
- For a milder sauce, use less taco seasoning and opt for Monterey Jack cheese.
- This freezes well—assemble, cover, and freeze before baking. Add 10–15 minutes to bake time if cooking from frozen.