Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas

Are you in search of quick and convenient dinner recipes? Your family will absolutely adore these delectable white chicken enchiladas with cream cheese!

I’m constantly on the lookout for easy, last-minute dinner ideas that will please even the pickiest eaters. These oven-baked enchiladas are a breeze to assemble on busy weeknights, thanks to the use of rotisserie chicken and common pantry ingredients such as cream cheese, sour cream, chicken broth, butter, taco seasoning, canned green chiles, shredded cheese, flour, and garlic powder.

This delightful family meal is incredibly satisfying, especially when accompanied by refried beans and Spanish rice. Feel free to personalize it according to your taste preferences by incorporating your preferred spices and herbs. However, a touch of taco seasoning and garlic usually does the trick, as the chicken broth provides ample saltiness and added flavor. If you’re looking to add some heat, consider using cayenne pepper, hot sauce, or jalapeƱos, unless you have spice-sensitive children.

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

Instructions

1Preheat oven to 350 degrees and grease a 9×13 baking dish.

 

2In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).

3Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.

 

4In 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.

5Stir 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.

6Pour the sauce over the enchiladas and top with remaining cheese.

 

7Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

 

8The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.

 

Recipe Notes

I’ve found that if your flour tortillas are folded like a burrito, they fit perfectly into a 9×13 baking dish with a few facing the other direction.
Any kind of shredded chicken is fine for this recipe. If you don’t have access to a rotisserie, you can also bake or boil about 1.5lbs of chicken breasts. Even lazier, use canned chicken!
Feel free to use any shredded cheese that you’d like such as monterey jack, mozzarella, cheddar or a Mexican blend.
If you like things spicy, try adding a little cayenne pepper or hot sauce to the sauce before pouring it over the enchiladas.

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