Creamy White Chicken Enchiladas
Serves 10
Directions
- 1Heat oil in a skillet and sear the seasoned chicken breasts until lightly golden.
- 2Pour chicken broth around the chicken and simmer until cooked.
- 3Remove the chicken and shred it using two forks.
- 4Melt butter in a saucepan, add flour and taco seasoning, then whisk to form a roux.
- 5Slowly whisk in chicken broth until the sauce is smooth and glossy.
- 6Whisk in sour cream and shredded cheese until melted into a creamy cheese sauce.
- 7Mix the shredded chicken with cream cheese, chopped green chiles, taco seasoning, and shredded cheese in a bowl.
- 8Spoon the filling onto tortillas and roll tightly.
- 9Arrange 10 enchiladas seam-side down in a baking dish, pour the sauce over top, and sprinkle with more cheese.
- 10Bake until bubbly and golden.
Ingredients
- 3 boneless chicken breast
- oil
- chicken broth
- butter
- all-purpose flour
- taco seasoning
- sour cream
- shredded cheese, finely shredded
- cream cheese
- chopped mild green chiles
- soft flour tortillas
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