White Chicken Enchiladas

Serves 6
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Directions

  1. 1Place frozen chicken breasts in a pot, add broth, and season with salt, pepper, garlic powder, onion powder, and paprika.
  2. 2Bring to a boil, cover, and simmer for 20 minutes, then shred or dice the chicken.
  3. 3Melt butter in a saucepan, whisk in flour and taco seasoning, and cook for 1-2 minutes.
  4. 4Slowly whisk in broth until thickened.
  5. 5Reduce heat, stir in cheese until melted, then whisk in sour cream.
  6. 6Add more broth if too thick.
  7. 7Combine shredded chicken, softened cream cheese, taco seasoning, shredded cheese, and jalapeños until smooth.
  8. 8Divide filling between 8 tortillas, roll tightly, and set aside.
  9. 9Spread a layer of cheese sauce in a greased 9x13 baking dish.
  10. 10Place rolled tortillas seam-side down.
  11. 11Top with remaining sauce and extra cheese.
  12. 12Bake at 400°F for 20–25 minutes until bubbly and golden.
  13. 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.