Creamy White Chicken Enchiladas
Directions
- 1Shred the rotisserie chicken into a separate bowl.
- 2Add cream cheese, green chilies, taco seasoning, and Mexican cheese blend to the shredded chicken.
- 3Mix the chicken mixture well in a stand mixer and set aside.
- 4Melt butter in a pan.
- 5Add flour to the melted butter and whisk until combined to make a roux.
- 6Cook the roux for about 5 minutes.
- 7Pour in chicken stock and let it simmer until it starts to thicken.
- 8Season the sauce with taco seasoning and other seasonings (garlic powder, onion powder, complete seasoning).
- 9Add sour cream and heavy cream to the sauce and mix well.
- 10Add half a bag of Mexican cheese blend and a little mozzarella cheese to the sauce and mix until melted and smooth.
- 11Wrap white corn tortillas in a damp cloth and microwave for about 30 seconds to soften.
- 12Fill each tortilla with two spoonfuls of the chicken mix and a little extra cheese, then roll them tightly.
- 13Spread a layer of sauce at the bottom of an oven-safe dish.
- 14Place the rolled enchiladas into the dish.
- 15Pour the remaining sauce over the enchiladas, spreading it to cover all edges.
- 16Top with more Mexican blend cheese and mozzarella cheese.
- 17Sprinkle a little dried cilantro on top.
- 18Bake in the oven at 400 degrees Fahrenheit for 20 minutes.
Ingredients
- 1 shredded rotisserie chicken
- 1 pack white corn tortillas
- 1 block cream cheese
- 1 can green chilies
- 2 packs taco seasoning
- 2 bags Mexican 4 cheese blend
- 1 bag mozzarella cheese
- 2 tbsp flour
- 2 tbsp unsalted butter
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 2 cups chicken stock
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp complete seasoning
- dried cilantro
Equipment
bowlstand mixerpanwhiskoven safe dishspatula
Tips
- Be careful not to over salt the sauce.
- Spread the sauce out with a spatula to cover all edges.
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