White Chicken Enchiladas Recipe
Cheesy white chicken enchiladas are so creamy with just the right amount of green chili spice. They're simple and delicious!
Servings: 6
Ingredients
- 2 cups cooked shredded chicken
- 2 cups shredded Colby Jack cheese
- garlic salt with parsley flakes
- pepper
- 2 tablespoons chopped fresh cilantro
- 10 (8-inch) flour tortillas, soft taco size
White Queso Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 (4-ounce) can diced green chilies
- 1 teaspoon garlic salt
- dash chili powder
- ¼ teaspoon ground cumin, optional
- 1 ½ cups shredded white sharp cheddar cheese, divided
- 8 ounces sour cream
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish and set aside.
- In a medium bowl, combine shredded chicken, shredded cheese, garlic salt, pepper, chopped cilantro, and mix.
- Spoon ¼ - ⅓ cup of chicken mixture onto the center of each tortilla and roll up. Place in prepared baking dish.
- Make the sauce by melting butter in a medium pot over medium-low heat. Whisk in flour until bubbly.
- Add broth and stir until well combined. Add green chilies, garlic salt, chili powder, and cumin.
- Add 1 cup cheese and sour cream and mix until smooth.
- Pour queso sauce over the tortillas in the baking dish and top with the remaining shredded cheese. Bake for 20 minutes.
Video
Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 6g | Protein: 29g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 1097mg | Potassium: 224mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 0.4mg | Calcium: 518mg | Iron: 1mg