Creamy White Chicken Enchiladas
Dec 30, 2024 07:34 AM
These creamy white chicken enchiladas are made with shredded chicken, smoky salsa verde, piled high with cheese, and smothered in a mouthwatering homemade spicy and creamy sauce, and baked to gooey cheesy perfection!
I have a love-affair with Mexican-style foods and Tex-Mex foods. The flavors just speak to me. The spices, the heat, the freshness, the cheese… man, I could eat those kinds of foods every day!
This version of enchiladas is different, not because it uses chicken, but because it doesn’t use a traditional red or green enchilada sauce.
The sauce is homemade, with no heavy cream or condensed soups, and is creamy with some heat from diced jalapeños.
Serve these enchiladas alongside some Mexican rice and refried beans, with some chips and guacamole, and an ice cold margarita and you’ll have a Cinco de Mayo feast everyone will love!
Ingredients:
Creamy sauce
- 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
Enchiladas
- 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
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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