Cheesy White Chicken Enchiladas (Original Recipe From @tori_and_nessa) This was the clear winner when I asked which recipe you wanted to see first, and it did not disappoint. Creamy, cheesy, comforting, and surprisingly simple. Ingredients You’ll Need (Total Items to Purchase): • 2 boneless, skinless chicken breasts – approx. $3.00 • 1 carton chicken broth (32 oz) – approx. $1.50 • 1 packet taco or chili seasoning – approx. $0.50 • 1 stick butter or margarine – approx. $1.50 • All-purpose flour – approx. $2.00 (or from your pantry) • 2 bags shredded cheese (16 oz total) – approx. $6.00 • 1 block cream cheese (8 oz) – approx. $1.50 • 1 small can or jar of jalapeños (optional) – approx. $0.75 • 1 tub sour cream – approx. $1.50 • 1 package flour tortillas (8–10 count) – approx. $2.00 Total cost: around $20.25 (feeds 4 to 6) Prices will vary based on brand, store, and location. Instructions 1. Cook the Chicken from Frozen: Place frozen chicken breasts in a pot. Add broth until it comes halfway up the chicken. Season with salt, pepper, garlic powder, onion powder, and paprika. Bring to a boil, then cover and simmer 20 minutes. Ensure chicken reaches 165°F internally, then shred or dice. 2. Make the Cheese Sauce: Melt butter in a saucepan. Whisk in flour and taco seasoning, cook 1–2 minutes. Slowly whisk in broth until thickened. Reduce heat, stir in cheese until melted, then whisk in sour cream. Add more broth if too thick. 3. Make the Filling: Combine shredded chicken, softened cream cheese, taco seasoning, shredded cheese, and jalapeños (if using) until smooth. 4. Assemble: Divide filling between 8 tortillas. Roll tightly and set aside. Spread a layer of cheese sauce in a greased 9x13 baking dish. Place rolled tortillas seam-side down. Top with remaining sauce and extra cheese. 5. Bake: Bake at 400°F for 20–25 minutes until bubbly and golden. Let cool a few minutes before serving. Tips & Substitutions You can use rotisserie chicken to save time. Add canned green chiles or sautéed onions to the filling for extra flavor. For a milder sauce, use less taco seasoning and opt for Monterey Jack cheese. This freezes well—assemble, cover, and freeze before baking. Add 10–15 minutes to bake time if cooking from frozen. Michael took one bite and immediately asked if I wrote it down—so this is me making sure I don’t forget. It’s definitely getting made again.
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