The Kitchen of Yum

This dish is so creamy, cheesy and filling! This dish can be made in under an hour (as long as your chicken is thawed before you start). It can feed about 4-6 people.

White Chicken Enchiladas

1.5 pounds chicken breasts, thawed

2 tbsp oil

4 cups chicken broth, divided

salt and pepper, to taste

8 medium sized tortillas

1/2 cup sour cream

8oz cream cheese

4oz can green chilies

2 tbsp taco seasoning, divided

2 tbsp butter

3 tbsp butter

3 cups cheese (I used cheddar and Monterey Jack because that’s what I had)

1. Pre heat oven to 400° F and grease a 9×13 casserole dish
2. Season chicken with salt and pepper on both sides. You can add extra seasonings if you would like. Paprika, garlic powder, and onion powder would be good.
3. In a medium pan or dutch oven (with a lid) on medium high heat, heat up the oil and sear the chicken on both sides until they’re browned. Add in 2 cups of chicken broth, cover, and simmer on low heat until done. About 10 minutes, but it could vary depending on the thickness of the chicken.
4. While the chicken is cooking, start your sauce. In a medium sauce pan, over medium heat, melt the 2 tablespoons of butter, then add the flour a 1 tablespoon of taco seasoning to the butter. Whisk until combined and starting to bubble.
5. Slowly whisk in the remaining 2 cups of chicken broth. The sauce will start to thicken.
6. Once the sauce as thickened, add in the sour cream and 1 cup of cheese. Whisk consistently until cheese is fully melted. Then remove from heat and set aside.
7. When chicken is done, remove from broth and let rest for 5 minutes before shredding.
8. Add your shredded chicken to a large bowl along with your cream cheese, 1 tablespoon taco seasoning, green chilies, and 1 more cup of cheese.
9. Using a hand mixer (or you can use a stand mixer!), mix these ingredients together until the cream cheese is fully mixed in and there are very few clumps of just cream cheese.
10. Grab your tortillas and a spoon, place a couple heaping spoonful’s of the chicken mixture in the middle of the tortilla and spread it out in a line.
11. Now you can either roll it after you fill each one, or add filling to each tortilla to ensure each has about the same amount before rolling. Either way works. The filling gives you enough for 7-8 enchiladas.
12. Line the enchiladas in the prepared casserole dish, then pour the sauce over top. Spread it out with a spoon so all the tortillas have some sauce on it.
13. Sprinkle the remaining cup of cheese over top, then bake for 20 minutes in preheated oven.