Easy Creamy White Chicken Enchiladas
Creamy, cheesy, and packed with flavor, these enchiladas are a perfect weeknight meal that the whole family will love.
- 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
- 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
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Mix the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup) in a medium-sized bowl.
- Stuff the mixture evenly into your flour tortillas and place them in your prepared baking dish.
- Melt the butter in a saucepan over medium heat. Stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth; heat until warm.
- Stir in 1/2 cup of the shredded cheese and whisk until well mixed.
- Add the sour cream and can of diced green chiles. Whisk until the sour cream is completely dissolved, avoiding boiling.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- 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.