Creamy White Chicken Enchiladas

20 mins
Serves 1
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Directions

  1. 1Shred the rotisserie chicken into a separate bowl.
  2. 2Shred the rotisserie chicken into a separate bowl.
  3. 3Shred the rotisserie chicken into a separate bowl.
  4. 4Add cream cheese, green chilies, taco seasoning, and Mexican cheese blend to the shredded chicken.
  5. 5Add cream cheese, green chilies, taco seasoning, and Mexican cheese blend to the shredded chicken.
  6. 6Add cream cheese, green chilies, taco seasoning, and Mexican cheese blend to the shredded chicken.
  7. 7Mix the chicken mixture well in a stand mixer and set aside.
  8. 8Mix the chicken mixture well in a stand mixer and set aside.
  9. 9Mix the chicken mixture well in a stand mixer and set aside.
  10. 10Melt butter in a pan.
  11. 11Melt butter in a pan.
  12. 12Melt butter in a pan.
  13. 13Add flour to the melted butter and whisk until combined to make a roux.
  14. 14Add flour to the melted butter and whisk until combined to make a roux.
  15. 15Add flour to the melted butter and whisk until combined to make a roux.
  16. 16Cook the roux for about 5 minutes.
  17. 17Cook the roux for about 5 minutes.
  18. 18Cook the roux for about 5 minutes.
  19. 19Pour in chicken stock and let it simmer until it starts to thicken.
  20. 20Pour in chicken stock and let it simmer until it starts to thicken.
  21. 21Pour in chicken stock and let it simmer until it starts to thicken.
  22. 22Season the sauce with taco seasoning and other seasonings (garlic powder, onion powder, complete seasoning).
  23. 23Season the sauce with taco seasoning and other seasonings (garlic powder, onion powder, complete seasoning).
  24. 24Season the sauce with taco seasoning and other seasonings (garlic powder, onion powder, complete seasoning).
  25. 25Add sour cream and heavy cream to the sauce and mix well.
  26. 26Add sour cream and heavy cream to the sauce and mix well.
  27. 27Add sour cream and heavy cream to the sauce and mix well.
  28. 28Add half a bag of Mexican cheese blend and a little mozzarella cheese to the sauce and mix until melted and smooth.
  29. 29Add half a bag of Mexican cheese blend and a little mozzarella cheese to the sauce and mix until melted and smooth.
  30. 30Add half a bag of Mexican cheese blend and a little mozzarella cheese to the sauce and mix until melted and smooth.
  31. 31Wrap white corn tortillas in a damp cloth and microwave for about 30 seconds to soften.
  32. 32Wrap white corn tortillas in a damp cloth and microwave for about 30 seconds to soften.
  33. 33Wrap white corn tortillas in a damp cloth and microwave for about 30 seconds to soften.
  34. 34Fill each tortilla with two spoonfuls of the chicken mix and a little extra cheese, then roll them tightly.
  35. 35Fill each tortilla with two spoonfuls of the chicken mix and a little extra cheese, then roll them tightly.
  36. 36Fill each tortilla with two spoonfuls of the chicken mix and a little extra cheese, then roll them tightly.
  37. 37Spread a layer of sauce at the bottom of an oven-safe dish.
  38. 38Spread a layer of sauce at the bottom of an oven-safe dish.
  39. 39Spread a layer of sauce at the bottom of an oven-safe dish.
  40. 40Place the rolled enchiladas into the dish.
  41. 41Place the rolled enchiladas into the dish.
  42. 42Place the rolled enchiladas into the dish.
  43. 43Pour the remaining sauce over the enchiladas, spreading it to cover all edges.
  44. 44Pour the remaining sauce over the enchiladas, spreading it to cover all edges.
  45. 45Pour the remaining sauce over the enchiladas, spreading it to cover all edges.
  46. 46Top with more Mexican blend cheese and mozzarella cheese.
  47. 47Top with more Mexican blend cheese and mozzarella cheese.
  48. 48Top with more Mexican blend cheese and mozzarella cheese.
  49. 49Sprinkle a little dried cilantro on top.
  50. 50Sprinkle a little dried cilantro on top.
  51. 51Sprinkle a little dried cilantro on top.
  52. 52Bake in the oven at 400 degrees Fahrenheit for 20 minutes.
  53. 53Bake in the oven at 400 degrees Fahrenheit for 20 minutes.
  54. 54Bake in the oven at 400 degrees Fahrenheit for 20 minutes.

Ingredients

  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 shredded rotisserie chicken
  • 1 pack white corn tortillas
  • 1 pack white corn tortillas
  • 1 pack white corn tortillas
  • 1 block cream cheese
  • 1 block cream cheese
  • 1 block cream cheese
  • 1 can green chilies
  • 1 can green chilies
  • 1 can green chilies
  • 2 packs taco seasoning
  • 2 packs taco seasoning
  • 2 packs taco seasoning
  • 2 bags Mexican 4 cheese blend
  • 2 bags Mexican 4 cheese blend
  • 2 bags Mexican 4 cheese blend
  • 1 bag mozzarella cheese
  • 1 bag mozzarella cheese
  • 1 bag mozzarella cheese
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp complete seasoning
  • 2 tsp complete seasoning
  • 2 tsp complete seasoning
  • dried cilantro
  • dried cilantro
  • 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.