White chicken enchiladas. Roll up in tortillas and place in pan. These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal!
You can have White chicken enchiladas using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of White chicken enchiladas
- You need 10 each of flour or white corn tortillas.
- It’s 3 cup of cooked,shredded chicken.
- It’s 1 can of cream of mushroom.
- It’s 2 cup of shredded Monterey Jack cheese.
- Prepare 3 tbsp of butter.
- It’s 3 tbsp of flour.
- It’s 2 cup of chicken broth.
- It’s 1 cup of sour cream.
- It’s 4 oz of diced green chilies or jalapeños.
- It’s 1 small of chopped onion.
- It’s 1/2 cup of crumbled queso fresco cheese.
The only skill required is in measuring, the rest just works itself out! The best Creamy White Chicken Enchiladas! This is my original recipe for creamy white cheesy enchiladas. Even our pickiest eater loves them.
White chicken enchiladas step by step
Preheat oven to 350°F.
Spray a 9x13 pan with cooking spray..
Mix chicken, cream of mushroom and 1 cup jack cheese..
Roll tortillas and place in pan seam down..
In a saucepan melt butter under low heat. Saute onion in butter until soft, stir in chilies. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream..
Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese..
White Chicken Enchiladas are ALL the rage, and for good reason. Creamy comfort food, yet not too rich. This White Chicken Enchilada Casserole is simple to make, full of a cheesy chicken and white bean filling, and made with a lighter cream sauce. These White Chicken Enchiladas have become a family favorite! They are super easy to prepare, tasty as can be.
