Creamy, cheesy white chicken enchiladas packed with flavor.

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 tablespoons taco seasoning

2 cups chicken broth

1 cup sour cream

4 ounces canned diced green chillies

10 soft flour tortillas

1. Cook chicken by preferred method.

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

3. Shred cooked chicken and mix with cream cheese, garlic powder, and cheese.

4. Melt butter, stir in flour and taco seasoning. Whisk in chicken broth until smooth.

5. Add cheese, sour cream, and green chilies. Remove from heat.

6. Fill tortillas with chicken mixture, roll, and place in dish.

7. Pour sauce over enchiladas, top with cheese, and bake 22 minutes.

8. Broil 3 minutes until golden.

Serve hot. Perfect with rice or salad. Avoid boiling sour cream sauce.

Keywords: Cream Cheese Chicken Enchiladas, white chicken enchiladas, creamy enchiladas