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–+ servings

White Chicken Enchiladas

Enchiladas are one of our family's easy go-to dinners. Usually whipped up with ground beef and a few cans of red enchilada sauce. We leveled up with this rich and creamy white chicken enchilada recipe and now there's a new favorite in town!
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients

  • 6-8 flour tortillas
  • 3 cups shredded chicken
  • 2 cups shredded pepper jack cheese divided
  • 4 ounces cream cheese softened
  • 1 can green enchilada sauce divided
  • 1 can diced green chiles 4 oz can
  • 3 tbsp butter
  • 1 ½ cups chicken broth
  • 1 cup sour cream
  • 1 jalapeño diced with seeds and veins removed
  • 3 tbsp flour
  • 1 tbsp taco seasoning
  • 2 tsp garlic powder
  • ½ tsp crushed red pepper flakes

Instructions

  • Combine shredded chicken, cream cheese, 1/4 cup green enchilada sauce, 1 cup of shredded pepper jack cheese, crushed red pepper flakes and garlic powder.
  • Evenly distribute filling between 6 and 8 tortillas. Roll them up and place them in a greased 9" x 13" casserole dish.
  • Melt butter in a small saucepan over medium heat.
  • Whisk in flour and taco seasoning.
  • Add 1.5 cups of chicken broth and remaining enchilada sauce and whisk until combined and smooth.
  • Stir in 1 small can of green chiles and 1/2 cup of shredded pepper jack cheese. Mix until cheese is fully melted.
  • Remove from heat and stir in 1 cup of sour cream.
  • When sour cream is completely incorporated, pour the sauce over prepared enchiladas.
  • Sprinkle with remaining 1/2 cup shredded pepper jack cheese and diced jalapeño.
  • Bake 350° for 25 minutes until sauce is bubbling and cheese is browning.