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.