Main dishes

Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1/4 cup unsalted butter; 1 medium white onion (diced); 1 1/2 tsp garlic powder; 1 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper; 3 Tbsp all purpose flour; 2 cups reduced sodium chicken broth; 4 oz cream cheese (softened and cubed); 1 jalapeño (seeded and diced); 2 1/2 cups cooked, shredded chicken (rotisserie chicken is great for this); 3/4 cup salsa verde (store-bought or homemade); 1 1/2 cups shredded Monterey jack cheese (divided); 10 small flour tortillas (fajita or soft taco sized, corn tortillas may be used instead); minced cilantro (for garnish)

5 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1/4 cup unsalted butter

1 medium white onion (diced)

1 1/2 tsp garlic powder

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp black pepper

3 Tbsp all purpose flour

2 cups reduced sodium chicken broth

4 oz cream cheese (softened and cubed)

1 jalapeño (seeded and diced)

2 1/2 cups cooked, shredded chicken (rotisserie chicken is great for this)

3/4 cup salsa verde (store-bought or homemade)

1 1/2 cups shredded Monterey jack cheese (divided)

10 small flour tortillas (fajita or soft taco sized, corn tortillas may be used instead)

minced cilantro (for garnish)

Directions

Prepare

Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish and set aside.

Make sauce

Add butter to a large saucepan and heat over MED heat. Once hot, add the onion and cook, stirring occasionally, for about 2 minutes, or until onion is translucent.

Stir in garlic powder, cumin, salt, and pepper.

Stir in flour and cook for 1-2 minutes, get the taste of raw flour out.

Slowly pour in the chicken broth, whisking or stirring as you pour so you don't get lumps.

Add softened cream cheese and the jalapeño and stir/whisk until smooth and creamy. Set aside for now.

Assemble enchiladas

To the center line of one tortilla, add about 1/4 cup of the shredded chicken, then top with about 1 Tbsp of salsa verde and 1 heaping Tbsp of shredded Monterey jack cheese.

Roll up the tortilla from the bottom, into a cigar-like shape, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour the creamy sauce over the top of the rolled tortillas in the baking dish, and sprinkle with remaining Monterey jack cheese.

Bake

Bake in preheated oven for 20-25 minutes, until hot and bubbly and the top is golden brown. During the baking process, if you notice the enchiladas are getting too brown, you can loosely cover the dish with foil.

Garnish and serve

Remove from the oven, sprinkle with minced cilantro and serve hot.

Nutrition

Serving Size

Calories

533 kcal

Total Fat

33 g

Saturated Fat

19 g

Unsaturated Fat

12 g

Trans Fat

0.4 g

Cholesterol

77 mg

Sodium

1457 mg

Total Carbohydrate

41 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

18 g