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White Chicken Enchiladas

  • Author: Cooking with Shotgun Red
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Cuisine: Mexican

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Ingredients

Chicken Ingredients:

  • 2 cups Rotisserie Chicken Shredded 1/2 Jar White Queso Cheese Sauce (Medium) 8 oz 1/2 Block Cream Cheese 4 oz
  • 1 Medium Chopped Onion
  • 1 Cup Mexican Blend Cheese
  • Non-Stick Spray

White Sauce Ingredients:

  • 6 Tbsp Butter
  • 6 Tbsp All Purpose Flour
  • 3 Cups Chicken Broth
  • ½ Cup Heavy Cream
  • 1/2 Jar White Queso Cheese Sauce (Medium) 8 oz
  • 1 Tsp Garlic Powder 1 Tsp Salt 2 Cups Sour Cream
  • 12 4 oz. Cans Diced Mild Green Chilis
  • 12 Cups Mexican Blend Cheese

Flour Tortillas (Medium soft taco size)


Instructions

Preheat oven to 350 degrees In a bowl, combine cream cheese and white Queso cheese sauce. Mix in shredded chicken, chopped onion, and Mexican blend cheese. Spray your 9 X 13 baking dish with non-stick cooking spray. Fill each tortilla with the chicken mixture and roll. Then place them seam side down, side by side in your baking pan until pan is full. In a skillet over medium heat, melt butter then stir in flour and whisk for about 1 – 2 minutes. Slowly stir in broth, the remainder 1/2 Jar of Queso cheese sauce and the heavy cream. Stir until the sauce thickens. Season with salt, and garlic powder. Remove it from the heat to let cool down some before you add in sour cream (if it’s too hot the sour cream may curdle) Stir in green chilies. Pour sauce mixture over enchiladas and top with Mexican blend cheese. Bake in oven for about 20-25 minutes. Serve hot and enjoy! #whitechickenenchiladas #chickenenchiladas #mexicanfood #dinner


Nutrition

  • Serving Size: 2 Enchiladas
  • Calories: 590
  • Sugar: 5.7
  • Sodium: 1015
  • Fat: 41.9
  • Saturated Fat: 24.3
  • Carbohydrates: 25.2
  • Fiber: 2.3
  • Protein: 29
  • Cholesterol: 142

Keywords: White Chicken Enchiladas

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