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Creamy White Chicken Enchiladas Recipe
why make this recipe
Easy Creamy White Chicken Enchiladas are a perfect choice for busy weeknights when you want something quick and delicious. This dish combines tender shredded chicken wrapped in soft tortillas, all smothered in a creamy sauce. With minimal prep time and easy-to-follow steps, it’s a comfort food favorite that everyone in the family will love. Plus, you can use rotisserie chicken to save time, making it even simpler!
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 (14.5oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Directions :
- Preheat the oven to 350° F and grease a 9×13 baking dish.
- In a medium-size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth. Allow the mixture to heat for a few minutes until warm.
- Stir in 1/2 cup of the shredded cheese and whisk until well incorporated.
- Mix in the sour cream and the can of chiles. Whisk for just a minute or until the sour cream dissolves, but do not allow it to boil.
- 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.
- 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
Serve the Easy Creamy White Chicken Enchiladas warm. You can top them with extra shredded cheese, chopped cilantro, or sliced jalapeños for added flavor. They pair perfectly with sides like refried beans, Spanish rice, or a fresh salad.
how to store Easy Creamy White Chicken Enchiladas
Store any leftover enchiladas in an airtight container in the refrigerator. They should be consumed within 3-4 days. If you want to freeze them, wrap the enchiladas tightly and place them in the freezer. They can last up to 2-3 months in the freezer. Thaw in the fridge before reheating.
tips to make Easy Creamy White Chicken Enchiladas
- Use rotisserie chicken for the fastest prep. It’s flavorful and saves cooking time.
- Feel free to add vegetables like bell peppers or spinach to the chicken mixture for extra nutrition.
- Adjust the spice level by choosing spicy pepper jack cheese or adding more taco seasoning.
variation
You can make a vegetarian version of these enchiladas by swapping the chicken for black beans or sautéed vegetables.
FAQs
Q: Can I use corn tortillas instead of flour?
A: Yes, you can use corn tortillas, but you may want to heat them first to make them more pliable.
Q: Can I prepare these enchiladas in advance?
A: Yes, you can assemble the enchiladas ahead of time, cover them, and store them in the fridge for up to a day before baking.
Q: Is there a way to make this dish gluten-free?
A: Absolutely! Just use gluten-free tortillas and ensure that the broth and other ingredients are gluten-free as well.
Easy Creamy White Chicken Enchiladas
These creamy white chicken enchiladas are a quick and delicious comfort food perfect for busy weeknights, combining tender chicken in soft tortillas with a rich sauce.
Ingredients
Main Ingredients
- 8 pieces flour tortillas (soft taco size)
- 3 cups shredded chicken (I use Rotisserie) Using rotisserie chicken saves time.
- 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)
- 14.5 oz can of chicken broth (2 cups)
- 3/4 cup sour cream
- 4 oz can of diced green chiles
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9x13 baking dish.
- In a medium-size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
Sauce Preparation
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth. Allow the mixture to heat for a few minutes until warm.
- Stir in 1/2 cup of the shredded cheese and whisk until well incorporated.
- Mix in the sour cream and the can of chiles. Whisk for just a minute or until the sour cream dissolves, but do not allow it to boil.
Baking
- 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
These enchiladas can be served with hot sauce, refried beans, and Spanish rice. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Thaw in the fridge before reheating.
