Easy Creamy White Chicken Enchiladas
Easy Creamy White Chicken Enchiladas bring comfort to the table with simple steps and cozy flavors — perfect for busy nights or family meals. 💛
Equipment
- 9x13-inch Baking Dish
- Saucepan
- Mixing Bowl
Ingredients
Filling
- 3 cups shredded chicken cooked; rotisserie or homemade
- 4 oz cream cheese softened
- 2 tsp garlic powder
- 2 cups shredded Monterey Jack cheese divided
- 8 flour tortillas soft taco size
White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 2 cups chicken broth low sodium preferred
- 3/4 cup sour cream
- 1 can diced green chiles 4 oz
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, softened cream cheese, garlic powder, and 1 cup of shredded Monterey Jack cheese. Stir until evenly mixed.
- Fill tortillas with about ⅓ cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and taco seasoning to form a roux.
- Slowly whisk in chicken broth until smooth and thickened. Stir in ½ cup cheese until melted.
- Remove from heat. Stir in sour cream and green chiles. Pour sauce evenly over the enchiladas.
- Top with remaining cheese. Bake for 22–25 minutes until bubbly. Broil 1–2 minutes for a golden top, if desired.
- Let rest for 5 minutes before serving.
Notes
Recipe Notes for Easy Creamy White Chicken Enchiladas
- Chicken Shortcut – Rotisserie chicken is your best friend here. It saves time and still gives amazing flavor.
- Make-Ahead Friendly – Assemble the enchiladas up to 3 days in advance, cover tightly, and refrigerate until ready to bake.
- Freezer Option – Wrap the dish well in foil and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.
- Tortilla Tip – Warm tortillas before filling to keep them from cracking. A quick microwave wrap in a damp paper towel works wonders.
- Spice It Up – For more heat, swap Monterey Jack with pepper jack cheese or add a pinch of cayenne.
- Lighter Option – Use Greek yogurt instead of sour cream, and whole-wheat or low-carb tortillas.
- Serving Idea – These enchiladas pair beautifully with a fresh green salad, Mexican rice, or roasted veggies for a full meal.
Nutrition
Calories: 485kcalCarbohydrates: 28gProtein: 30gFat: 28gSaturated Fat: 14gCholesterol: 105mgSodium: 720mgPotassium: 390mgFiber: 1gSugar: 3gVitamin A: 650IUVitamin C: 6mgCalcium: 280mgIron: 2.1mg
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