Easy Creamy White Chicken Enchiladas




ingredients

8 flour tortillas soft taco size 3 cups shredded chicken I use Rotisserie 2 cups shredded monterey jack cheese or pepper jack 4 ounces softened cream cheese 2 tsp each of Garlic powder 1 tsp each of Salt pepper smoked paprika cumin coriander
3 tbsp each of butter and flour 1 tbsp taco seasoning NOT the whole packet 1 14 5oz can of chicken broth 2 cups 3 4 cup sour cream 1 4oz can of diced green chiles Lime wedges cilantro diced avocado
Preheat oven to 350 F and grease a 9x13 baking dish In a medium size bowl mix the chicken with the cream cheese garlic powder and HALF of the shredded cheese about 1 cup Evenly stuff the mixture into your flour tortillas and place them into your prepared pan In a sauce pan over medium heat melt the butter and then stir in the flour and taco seasoning Add the chicken broth and whisk until smooth allow the mixture to heat up for a few minutes until warm Add 1 2 a cup of the shredded cheese and whisk until well incorporated Stir in the sour cream and can of chiles whisk for just a minute or until the sour cream is completely dissolved but do not allow it to boil Pour the sauce over the enchiladas and top with remaining cheese Bake for 22 25 minutes and then switch the broiler on for a few minutes to brown the cheese Garnish with fresh limes cilantro and avocado