Easy Creamy White Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
