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Easy Creamy White Chicken Enchiladas

A comforting and easy-to-make dish featuring shredded chicken wrapped in soft tortillas and smothered in a creamy white sauce with cheese and green chiles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces flour tortillas (soft taco size) High-quality flour tortillas are recommended for the best texture.
  • 3 cups shredded chicken Rotisserie chicken works well to save time.
  • 2 cups shredded Monterey Jack cheese Or use pepper jack for a spicier kick.
  • 4 oz cream cheese, softened Let it sit at room temperature for easier mixing.
  • 2 tsp garlic powder For essential garlicky flavor.
  • 3 tbsp butter Use unsalted butter to control saltiness.
  • 3 tbsp all-purpose flour Essential for the roux to make the sauce.
  • 1 tbsp taco seasoning Adds a depth of flavor.
  • 14.5 oz can chicken broth About 2 cups; low-sodium is recommended.
  • 3/4 cup sour cream Adds a delicious tanginess to the sauce.
  • 4 oz can diced green chiles Provides slight heat and texture.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese. Mix until evenly coated.
  3. Spoon equal portions of the chicken mixture down the center of each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
Cooking
  1. In a saucepan over medium heat, melt the butter. Whisk in the flour and taco seasoning to form a roux, cooking for about 1-2 minutes until bubbly.
  2. Gradually pour in the chicken broth while whisking to keep the mixture smooth. Heat until warm and slightly thickened, about 3-5 minutes.
  3. Stir in 1/2 cup of the remaining shredded cheese, whisking until melted and incorporated. Add the sour cream and diced green chiles. Mix until well combined.
  4. Pour the creamy sauce evenly over the enchiladas in the baking dish, then sprinkle the remaining cheese on top.
  5. Bake for 22 to 25 minutes until the enchiladas are bubbling and golden. Optionally, switch the oven to broil for 1 to 3 minutes to brown the cheese.
  6. Allow the enchiladas to rest for 5 minutes before serving.

Notes

Store uneaten enchiladas in an airtight container for up to 3 days. Freeze unbaked enchiladas for up to 3 months. Bake from frozen with added time.