Here I am once again trying something new!:) Yummy, moist chicken, with green chilies wrapped in a tortillas shell. Baked in a creamy Béchamel sauce, topped with yummy cheese!! mmmmmm 🙂 IMAG3310

My friends welcomed their 3rd beautiful baby girl into the world, so I had the honor of bringing them dinner! 🙂 When searching my recipes and looking over the list of meals already being brought, I wanted to do something different. How that translated into something I have never made before is beyond me haha but that’s what happened! 😉 I have been wanting to make these for sometime now. When we had our baby, 2months ago, one of my friends brought us chicken enchiladas. They tasted so good, that I wanted to give them a try and add my own flare too them. The following recipe is what I came up with! My kids and hubby went crazy for them! My oldest said that these were better then regular enchiladas!! Which was a shock since she LOVES enchiladas! 🙂

White Chicken Enchiladas

  • 3 boneless chicken breasts (skin on)
    3Tbsp butter + 4Tbsp. butter
    sea salt
    cracked black pepper
    2tsp.onion powder + 2tsp. for sauce
    2tsp. garlic powder
    1/2- 7oz. can of chopped green chilies*
    4 cloves of pressed garlic
    1tsp. red pepper flakes
    3Tbsp. Garlic herb & wine seasoning (McCormick s)
    1/2cup sour cream or plain greek yogurt
    1/4cup cream cheese (lite) + 1/4cup for sauce
    1lb. Monterey Jack cheese (shredded)
    1/4cup flour
    1cup milk
    1 serrano pepper chopped*
    2Tbsp feta cheese crumbled
    1Tbsp EVOO10-12 soft tortilla shells (meduim)


Preheat oven to 325F

Place the chicken breasts on a baking sheet. Sprinkle generously with salt and pepper. Add the onion powder and garlic powder. Spread the softened butter over each breast (1Tbsp. each). Cover with aluminum foil and roast for about 25-30minutes, until chicken is cooked through (160F). Let chicken cool. Once cool enough to handle, remove skin and shred chicken. Set aside for sauce. **save the liquid from the chicken!!

Raise oven temp to 400F.

In large skillet add EVOO, pressed garlic & red pepper flakes.

Once the garlic gets translucent, Add the shredded chicken, the green chilies and the italian seasoning. Let Chicken and chilies simmer on medium heat till chicken starts to brown slightly.

When chicken starts to brown add in the 1/4 cup cream cheese and sour cream. Mix it all until blended. Let heat through on low/simmer.

In a small sauce pan make a Béchamel sauce**.

Pour the chicken liquid (I had about 1/3cup of chicken juice) ** and the 4Tbsp butter. Let combine over medium heat.

Add the flour and combine well.

While whisking slowly add the milk and then the cream cheese.

Whisk over medium heat until sauce starts to thicken. Once sauce thicken turn off heat and set aside.

Pour the Béchamel sauce to completely cover (about a 1/2cup) the bottom of a 13×9 pan.

Take 1 tortilla shell and scoop about 3Tbsp. of the chicken mix in the center. Roll up and place shell seam side down. Repeat until all the chicken is gone.

Sprinkle the Monterey Jack cheese all over top, then the Serrano peppers and last the feta cheese.

Let cook for 15-20minutes or until the cheese is melted and golden brown.

Serve w lime wedges to squeeze over top and ENJOY!!! 😀

*the heat level is up to your personal preference. You can use less chilies and leave out the Serrano all together. I recommend trying the chicken mix before filling the shells and going from there. There dairy in the cheeses cut the heat a lot, so you are left the amazing flavor of the serrano instead of all the heat. If you are new to cooking with some heat, I would opt out of the Serrano and work your way up. 🙂

**What is a Béchamel sauce??