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Easy Creamy White Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Low Salt

Description

These Easy Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas with a rich, creamy white sauce. Packed with shredded chicken, Monterey Jack cheese, and a flavorful blend of spices, this comforting dish is perfect for a family dinner. The enchiladas are baked to perfection, with a golden cheesy top and a luscious sauce made from cream cheese, sour cream, and green chiles, delivering a creamy, tangy, and mildly spicy flavor that's sure to please everyone at the table.

Ingredients

Enchiladas

  • 8 flour tortillas (soft taco size)
  • 3 cups shredded chicken (rotisserie works great)
  • 2 cups shredded Monterey Jack cheese (or pepper jack)
  • 4 ounces softened cream cheese
  • 2 tsp garlic powder

Sauce

  • 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. Preheat and Prepare Dish: Preheat your oven to 350° F and grease a 9x13 inch baking dish to prevent sticking and facilitate easy cleanup.
  2. Mix Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded Monterey Jack cheese (about 1 cup). Mix well until the ingredients are evenly incorporated.
  3. Fill Tortillas: Evenly distribute the chicken mixture among the flour tortillas, rolling or folding them up, then place each stuffed tortilla seam side down in the prepared baking dish.
  4. Prepare Sauce: On medium heat, melt butter in a saucepan. Stir in the flour and taco seasoning to create a roux. Gradually whisk in the chicken broth until smooth, heating the mixture for a few minutes until warm. Add 1/2 cup of the shredded cheese and whisk until melted and well combined.
  5. Add Cream and Chiles: Stir in the sour cream and diced green chiles into the sauce. Whisk gently for about a minute until the sour cream is fully incorporated. Do not allow the sauce to boil to keep it smooth and creamy.
  6. Assemble and Top: Pour the prepared sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining cheese on top to create a bubbly, golden crust when baked.
  7. Bake and Broil: Bake the enchiladas in the preheated oven for 22-25 minutes until heated through and the cheese is melted. Then switch the broiler on for a few minutes to brown the cheese nicely on top. Watch carefully to avoid burning.
  8. Serve: Serve hot, optionally with hot sauce for extra heat. Refried beans and Spanish rice make excellent side dishes to complete the meal.

Notes

  • Use rotisserie chicken for a quick and flavorful protein option.
  • You can substitute pepper jack cheese for a spicier cheese flavor.
  • Do not allow the sauce to boil after adding sour cream to prevent curdling.
  • Broil only for a few minutes to avoid burning the cheese topping.
  • These enchiladas can be prepared ahead of time and refrigerated before baking.
  • Serve with classic Mexican sides like refried beans and Spanish rice for a full meal.

Find it online: https://suerecipe.com/easy-creamy-white-chicken-enchiladas-recipe/