Description
These Easy Creamy White Chicken Enchiladas are a comforting and flavorful dish featuring tender shredded chicken wrapped in soft flour tortillas and topped with a creamy, cheesy sauce enhanced by green chiles. Baked to perfection with a golden, bubbly cheese topping, they make a perfect meal served alongside classic sides like refried beans and Spanish rice.
Ingredients
Enchiladas
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (rotisserie recommended)
- 2 cups shredded Monterey Jack cheese (or pepper jack), divided
- 4 ounces softened cream cheese
- 2 tsp garlic powder
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5oz) can chicken broth (approximately 2 cups)
- 3/4 cup sour cream
- 1 (4oz) can diced green chiles
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and set aside.
- Mix Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup). Mix until evenly combined and creamy.
- Assemble Enchiladas: Spread an even amount of the chicken mixture onto each flour tortilla. Roll them up tightly and place seam-side down in the prepared baking dish. Arrange them evenly, folding the tortillas like burritos for a snug fit.
- Make the Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, whisking to form a roux. Slowly pour in the chicken broth while whisking continuously to keep the sauce smooth. Allow it to warm for a few minutes until slightly thickened. Add 1/2 cup of shredded cheese and whisk until melted and well incorporated.
- Add Cream and Chiles: Stir in the sour cream and diced green chiles into the sauce. Whisk for about one minute or until the sour cream is fully blended, but be careful not to let the sauce boil to prevent curdling.
- Top Enchiladas and Bake: Pour the creamy sauce evenly over the rolled enchiladas, ensuring they’re well covered. Sprinkle the remaining shredded cheese over the top.
- Bake and Broil: Bake in the preheated oven for 22 to 25 minutes until the sauce is bubbly and the cheese is melted. After baking, switch your oven to the broil setting and broil for 2-3 minutes or until the cheese topping is golden brown and slightly crisp. Watch carefully to avoid burning.
- Serve: Remove from the oven and let cool slightly before serving. These enchiladas are delicious served with hot sauce, refried beans, and Spanish rice for a complete meal.
Notes
- Folding tortillas like burritos helps them fit perfectly in the 9×13 baking dish, but you may need to orient a few differently depending on the size of your pan.
- Any type of shredded chicken works well; rotisserie chicken adds great flavor but you can bake, boil, or even use canned chicken in a pinch.
- Feel free to substitute or blend cheeses such as mozzarella, cheddar, or a Mexican cheese blend if preferred.
- For added heat, incorporate cayenne pepper or hot sauce into the sauce before pouring it over the enchiladas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
