These easy creamy white chicken enchiladas are a family favorite in my household. They’re simple to make and packed with flavor, making them the perfect weeknight dinner option for busy families.
Craving a hearty dinner with a hint of zing? Imagine sinking your fork into tender chicken, wrapped up in a tortilla, and smothered in a creamy white sauce.
I’m talking about everyone’s favorite comforting delight, white chicken enchiladas. Not only are they a crowd pleaser, they’re simpler to whip up than you might think.
I’ll guide you through the simple, step-by-step process of creating a meal that will have your family scraping the pan for every last bite.
Ingredients You’ll Need:
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 4 oz cream cheese
- 1 tsp garlic powder
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp taco seasoning
- 2 cups chicken broth
- 3/4 cup sour cream
- 4 oz diced green chiles
- ¼ cup cilantro
How To Make White Chicken Enchiladas
1. Preheat oven to 350℉. Grease a 9×13-inch baking dish.
2. In a medium-sized bowl, mix together the chicken, cream cheese, 1 cup of shredded cheese, and garlic powder.
3. Place the chicken mixture evenly into the flour tortillas. Roll them up and place them in the prepared dish.
4. In a sauce pan over medium heat melt the butter, then stir in the flour and taco seasoning. Let cook for 1 minute whisking continuously.
4. Slowly pour in the chicken broth, whisking until smooth. Let the mixture cook for about 1 minute until heated through. Add ½ cup of the shredded cheese and whisk until fully incorporated.
5. Stir in the sour cream and green chiles and whisk until the sour cream is well incorporated. Do not let the mixture come to a boil.
6. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
7. Bake for 20-25 minutes. Once done, you can turn on the broiler for a minute or two to brown the cheese.
8. Top with cilantro and enjoy.
Easy Creamy White Chicken Enchiladas
Ingredients
- 3 cups cooked shredded chicken I use rotisserie chicken
- 2 cups shredded Monterey Jack cheese divided
- 4 oz cream cheese room temperature
- 1 tsp garlic powder you can add additional seasonings to taste.
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp taco seasoning
- 2 cups chicken broth
- 3/4 cup sour cream
- 4 oz diced green chiles don't drain
- ¼ cup cilantro for topping
Instructions
- Preheat oven to 350℉. Grease a 9×13-inch baking dish.
- In a medium-sized bowl, mix together the chicken, cream cheese, 1 cup of shredded cheese, and garlic powder.
- Place the chicken mixture evenly into the flour tortillas. Roll them up and place them in the prepared dish.
- In a sauce pan over medium heat melt the butter, then stir in the flour and taco seasoning. Let cook for 1 minute whisking continuously.
- Slowly pour in the chicken broth, whisking until smooth. Let the mixture cook for about 1 minute until heated through. Add ½ cup of the shredded cheese and whisk until fully incorporated.
- Stir in the sour cream and green chiles and whisk until the sour cream is well incorporated. Do not let the mixture come to a boil.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 20-25 minutes. Once done, you can turn on the broiler for a minute or two to brown the cheese.
- Top with cilantro and enjoy.
Notes
Related Articles: