Easy Creamy White Chicken Enchiladas

Why Make This Recipe

Easy Creamy White Chicken Enchiladas are a delightful dish that everyone in your family will love. They are creamy, cheesy, and packed with flavor, making them a perfect weeknight meal. Whether you’re a busy parent or someone looking for a quick dinner solution, this recipe is both straightforward and satisfying.

How to Make Easy Creamy White Chicken Enchiladas

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 (14.5 oz) can of chicken broth (2 cups)
• 3/4 cup sour cream
• 1 (4 oz) can of diced green chiles

Directions

1. Preheat your oven to 350° F and grease a 9×13 baking dish.
2. In a medium-sized bowl, mix the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
3. Evenly stuff this mixture into your flour tortillas and place them in your prepared baking dish.
4. In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning.
5. Add the chicken broth and whisk until smooth; let it heat up for a few minutes until warm.
6. Stir in 1/2 cup of the shredded cheese and whisk until it is well mixed.
7. Add in the sour cream and the can of diced green chiles. Whisk for about a minute until the sour cream is completely dissolved, but avoid boiling the mixture.
8. Pour the sauce over the enchiladas and top with the remaining cheese.
9. Bake for 22-25 minutes, then switch the broiler on for a few minutes to brown the cheese.
10. The adults in the family like to serve these with hot sauce! Refried beans and Spanish rice are also delicious on the side.

How to Serve Easy Creamy White Chicken Enchiladas

These enchiladas can be served hot directly from the oven. You can top them with extra cheese, a dollop of sour cream, or some fresh cilantro for added flavor. Pair them with a side of refried beans, Spanish rice, or a fresh salad for a complete meal.

How to Store Easy Creamy White Chicken Enchiladas

To store leftovers, place the enchiladas in an airtight container and refrigerate. They should stay fresh for about 3-4 days. If you’d like to freeze them, wait until they cool completely, then wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.

Tips to Make Easy Creamy White Chicken Enchiladas

1. Use Rotisserie Chicken: This saves time and gives a great flavor.
2. Make It Spicy: If you like heat, add some diced jalapeños to the filling or sprinkle chili powder in the sauce.
3. Add Vegetables: You can mix in some sautéed bell peppers or onions for extra texture and flavor.
4. Customize Cheese: Feel free to swap in your favorite cheese for a unique twist.

Variation (If Any)

You can easily make this recipe vegetarian by using black beans or corn in place of the chicken. Just replace the chicken with 3 cups of your choice of veggies along with the cream cheese and cheese mixture.

FAQs

Q1: Can I prepare these enchiladas in advance?
Yes, you can assemble them ahead of time and store them in the refrigerator until you’re ready to bake.

Q2: What sides go well with these enchiladas?
Popular sides include Mexican rice, refried beans, or a fresh salad.

Q3: Can I use a different type of cheese?
Absolutely! You can use any cheese you prefer, such as cheddar or a cheese blend, depending on your taste.

Enjoy making these Easy Creamy White Chicken Enchiladas, and share them with your family and friends for a comforting meal!

Easy Creamy White Chicken Enchiladas

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Creamy, cheesy, and packed with flavor, these enchiladas are a perfect weeknight meal that the whole family will love.

• Author: martha
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 8 flour tortillas (soft taco size)
• 3 cups shredded chicken (Rotisserie recommended)
• 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
• 1 (14.5 oz) can of chicken broth (2 cups)
• 3/4 cup sour cream
• 1 (4 oz) can of diced green chiles

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Instructions

1. Preheat your oven to 350°F and grease a 9×13 baking dish.
2. Mix the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup) in a medium-sized bowl.
3. Stuff the mixture evenly into your flour tortillas and place them in your prepared baking dish.
4. Melt the butter in a saucepan over medium heat. Stir in the flour and taco seasoning.
5. Add the chicken broth and whisk until smooth; heat until warm.
6. Stir in 1/2 cup of the shredded cheese and whisk until well mixed.
7. Add the sour cream and can of diced green chiles. Whisk until the sour cream is completely dissolved, avoiding boiling.
8. Pour the sauce over the enchiladas and top with the remaining cheese.
9. Bake for 22-25 minutes, then switch the broiler on for a few minutes to brown the cheese.

Notes

You can serve these enchiladas with hot sauce, refried beans, and Spanish rice. To store leftovers, refrigerate in an airtight container for 3-4 days or freeze for up to 3 months.