10/12/2025
Creamy White Chicken Enchiladas 🌯
Ingredients:
2 cups cooked, shredded chicken (rotisserie chicken works great);
10 small flour tortillas;
1 can (4 oz) diced green chilies;
1 cup shredded mozzarella cheese;
1 cup shredded cheddar cheese;
1/2 cup chopped green onions;
2 tbsp butter;
2 tbsp all-purpose flour;
2 cups heavy cream;
1 cup chicken broth;
1 tsp garlic powder;
1 tsp onion powder;
1/2 tsp cumin;
Salt and pepper to taste.
Instructions:
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to make a roux.
Slowly add the heavy cream and chicken broth to the roux while whisking to prevent lumps. Stir in the garlic powder, onion powder, cumin, salt, and pepper. Cook for about 3-5 minutes, or until the sauce thickens. Remove from heat.
In a large bowl, combine the shredded chicken, green chilies, and 1/2 cup of the shredded mozzarella cheese. Mix well.
Lay a tortilla flat, and spoon a portion of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the creamy sauce over the rolled enchiladas, spreading it evenly. Sprinkle the remaining mozzarella and cheddar cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped green onions. Serve hot with your favorite sides like rice, beans, or a simple salad. Enjoy! 😋