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 can of chicken broth)
14.5oz
- 3/4 cup sour cream
- 1 can of diced green chiles
4oz
Directions
- 1
Preheat oven to 350 degrees and grease a 9x13 baking dish.
- 2
In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).
- 3
Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.
- 4
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- 5
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
- 6
Pour the sauce over the enchiladas and top with remaining cheese.
- 7
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
- 8
The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.
Easy Creamy White Chicken Enchiladas
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About this Recipe
Craving a comforting, family-friendly dinner that won't keep you chained to the kitchen? These Easy Creamy White Chicken Enchiladas are your answer, delivering rich, cheesy flavor with minimal fuss thanks to a clever shortcut.
What makes this recipe a weeknight hero is the genius use of rotisserie chicken, which eliminates a major cooking step and ensures tender, juicy meat every time. Paired with a luscious, creamy sauce built from butter, flour, chicken broth, sour cream, and cream cheese, it transforms simple tortillas into an irresistibly satisfying meal that even picky eaters will love.
When you pull these enchiladas from the oven, expect a bubbling, golden-brown crust over soft, flavorful tortillas generously filled with a creamy, savory shredded chicken mixture. The Monterey Jack cheese melts into a wonderfully gooey layer, complemented by the subtle tang of sour cream and the mild warmth of green chiles. Each bite is a harmonious blend of creamy, cheesy, and savory, promising a truly comforting experience. This recipe yields 8 generous servings, perfect for feeding a family or having delicious leftovers.
Don't have Monterey Jack cheese? Pepper Jack is a fantastic alternative, adding a little extra zip to the creamy filling. While rotisserie chicken is ideal for convenience, any pre-cooked, shredded chicken will work beautifully. For a touch more heat, consider adding a pinch of cayenne pepper to the filling or using hot green chiles if your family enjoys a bolder flavor profile.
These creamy chicken enchiladas are perfectly suited for a busy weeknight meal when you need something quick, easy, and deeply satisfying. Serve them simply on their own, or with a fresh green salad to complete your dinner.