Easy Creamy White Chicken Enchiladas Recipe

Introduction

These Easy Creamy White Chicken Enchiladas are a comforting and flavorful twist on a classic favorite. Packed with tender chicken, melted cheese, and a rich creamy sauce, they come together quickly for a satisfying meal any night of the week.

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 garlic powder
• 3 tbsp butter
• 3 tbsp 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

Instructions

1. Step 1: Preheat oven to 350° F and grease a 9×13 baking dish.
2. Step 2: In a medium bowl, mix the shredded chicken with the softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup) until well combined.
3. Step 3: Evenly stuff the mixture into each flour tortilla and place them seam-side down in the prepared baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cooking for about a minute. Gradually add the chicken broth while whisking continuously until smooth. Heat the mixture until warm.
5. Step 5: Add 1/2 cup of the shredded cheese to the sauce and whisk until melted and incorporated.
6. Step 6: Stir in the sour cream and diced green chiles, whisking gently just until combined. Do not let the sauce boil.
7. Step 7: Pour the sauce evenly over the enchiladas and sprinkle with the remaining shredded cheese.
8. Step 8: Bake for 22-25 minutes. Then, switch on the broiler for a few minutes to brown and bubble the cheese on top. Watch carefully to avoid burning.
9. Step 9: Serve hot, optionally with hot sauce, refried beans, or Spanish rice for a complete meal.

Tips & Variations

• For extra flavor, add chopped cilantro or green onions to the chicken mixture before stuffing the tortillas.
• Use pepper jack cheese for a mild spicy kick instead of Monterey Jack.
• If you prefer non-flour tortillas, corn tortillas can work—just warm them first to prevent cracking.
• Leftover enchiladas taste great reheated and can also be frozen before baking; thaw before baking for best results.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350° F until warmed through, about 15-20 minutes, or microwave individual portions for 1-2 minutes. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is perfect for this dish as it’s already cooked and shredded, saving you time and adding great flavor.

What can I substitute if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or a Mexican crema for a similar creamy texture and tang.

Easy Creamy White Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

These Easy Creamy White Chicken Enchiladas combine tender shredded chicken, a creamy cheese sauce, and flavorful green chiles wrapped in soft flour tortillas. Topped with a luscious sour cream sauce and melted Monterey Jack cheese, this baked dish offers a comforting Tex-Mex meal perfect for any night of the week.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Filling

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (rotisserie recommended)
• 4 ounces softened cream cheese
• 2 tsp garlic powder
• 1 cup shredded Monterey Jack cheese (half of 2 cups)

Sauce

• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp taco seasoning (NOT the whole packet)
• 1 (14.5 oz) can chicken broth (about 2 cups)
• 1/2 cup shredded Monterey Jack cheese (from remaining 1 cup)
• 3/4 cup sour cream
• 1 (4 oz) can diced green chiles

Topping

• 1 cup shredded Monterey Jack cheese (remaining from initial 2 cups)

Instructions

1. Preheat Oven: Preheat your oven to 350° F (175° C) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
2. Prepare Filling: In a medium bowl, combine the shredded rotisserie chicken with softened cream cheese, garlic powder, and half of the shredded Monterey Jack cheese (about 1 cup). Mix thoroughly until evenly blended to create a creamy and flavorful filling.
3. Stuff Tortillas: Evenly distribute the chicken mixture into each flour tortilla, rolling or folding them as you prefer, then place the filled tortillas seam side down into the prepared baking dish.
4. Make Sauce Base: In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning to make a roux, cooking for a minute to remove raw flour taste. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken slightly.
5. Add Cheese and Sour Cream: Stir in half a cup of shredded Monterey Jack cheese into the sauce until melted and incorporated. Remove the pan from heat and whisk in the sour cream and the entire can of diced green chiles until the sauce is smooth and creamy, taking care not to let it boil.
6. Assemble and Top: Pour the creamy sauce evenly over the stuffed tortillas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese on top for a cheesy crust.
7. Bake: Bake the assembled enchiladas in the preheated oven for 22-25 minutes until hot and bubbly. For a golden browned cheese topping, switch the oven to broil for a few minutes—watch carefully to avoid burning.
8. Serve and Enjoy: Serve the enchiladas hot. For extra flavor, adults can add hot sauce. Traditional sides like refried beans and Spanish rice complement this dish wonderfully.

Notes

• Using rotisserie chicken saves time and adds extra flavor.
• Do not let the sour cream sauce boil to prevent curdling.
• You can substitute Monterey Jack with Pepper Jack for a spicier flavor.
• Watch the enchiladas closely when broiling to avoid burning the cheese.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

Keywords: Creamy chicken enchiladas, white chicken enchiladas, easy enchilada recipe, cheesy enchiladas, baked enchiladas