Creamy white chicken enchiladas

They will keep for 3-4 days in the fridge. the enchiladas will keep in the freezer for up to 3 months.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook chicken by preferred method, boil, bake or using a rotisserie chicken.

Step 2

Once chicken is cooked, Preheat oven to 350 degrees. Grease a 9×13 pan.

Step 3

Add the cooked chicken to a bowl and shred with fork if it needs to shred. Add 3/4 cup shredded Monterey Jack cheese Or Pepper Jack cheese, garlic powder and cream cheese to the bowl and mix well so everything is combined.

Step 4

In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add 2 cups of chicken broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.

Step 5

Stir in sour cream and chilies. DO NOT bring to a boil. Remove the pot from the heat.

Step 6

In each tortilla shell add in some chicken and cheese mixture roll up and place in the baking dish.

Step 7

Pourthe sauce over enchiladas and top with remaining cheese.

Step 8

Bake 22 min and then under high broil for 3 min to brown the cheese

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