Creamy White Chicken Enchiladas with tender chicken, rich white sauce, shredded cheese, and soft tortillas for a comforting dinner.

Scale

2 cups boneless skinless chicken breasts

2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese

5 ounces cream cheese

2 teaspoon garlic powder

3 tablespoons butter

3 tablespoons flour

1 tablespoon taco seasoning

2 cups chicken broth

1 cup sour cream

4 ounces canned diced green chillies

10 soft flour tortillas

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1. Cook chicken by preferred method, boil, bake, or rotisserie.

2. Preheat oven to 350 degrees and grease a 9×13 pan.

3. Shred chicken and combine with 3/4 cup cheese, garlic powder, and cream cheese.

4. Melt butter in saucepan, stir in flour and taco seasoning for 1 minute.

5. Add chicken broth and whisk until smooth.

6. Add 1/2 cup shredded cheese and heat until thick and bubbly.

7. Stir in sour cream and green chiles and remove from heat.

8. Fill tortillas with chicken mixture, roll, and place in pan.

9. Pour sauce over enchiladas and top with remaining cheese.

10. Bake 22 minutes, then broil 3 minutes to brown the cheese.

Use Pepper Jack for extra heat.

Warm tortillas before rolling for easier assembly.