Dinner

Easy Creamy White Chicken Enchiladas Recipe

Name: Easy Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 8 flour tortillas; 3 cups shredded rotisserie chicken; 4 ounces cream cheese, softened; 2 cups shredded Monterey Jack cheese, divided; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 tablespoon taco seasoning; 1 (14.5 oz) can chicken broth; 3/4 cup sour cream; 1/4 cup diced green chiles (mild or spicy, based on preference)

Byanna orden July 20, 2026July 20, 2026

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Introduction

These Easy Creamy White Chicken Enchiladas are a delightful twist on a classic favorite, featuring tender shredded chicken wrapped in flour tortillas and smothered in a rich, creamy sauce. Ready in just 40 minutes, they make a perfect weeknight dinner for the whole family.

Two rolled enchiladas covered with a melted golden-yellow cheese layer sit side by side on a white plate. The enchiladas have a creamy white sauce spread over and around them, with small green herb pieces sprinkled on top, giving a fresh look. The texture of the cheese looks soft and gooey, while the sauce appears smooth and thick. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 flour tortillas
3 cups shredded rotisserie chicken
4 ounces cream cheese
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
1 can chicken broth (14.5 oz)
3/4 cup sour cream
Diced green chiles (to taste)
Garlic powder (to taste)
Taco seasoning (optional, to taste)

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×13 baking dish.
Step 2: In a bowl, combine shredded chicken, cream cheese, garlic powder, and half of the Monterey Jack cheese.
Step 3: Fill each tortilla with the chicken mixture and place them seam-side down in the prepared baking dish.
Step 4: In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, then gradually whisk in the chicken broth until the mixture is smooth and warmed through.
Step 5: Stir in the sour cream and diced green chiles until well combined.
Step 6: Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
Step 7: Bake for 22-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Tips & Variations

Use rotisserie chicken for a quick shortcut or shred leftover cooked chicken for fresh flavor.
Adjust the amount of green chiles to control the spice level, or substitute with diced jalapeños for extra heat.
For a lighter option, swap sour cream for Greek yogurt.
Try using corn tortillas for a gluten-free alternative, but handle them gently to avoid tearing.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes or until heated through. Avoid microwaving to keep the creamy sauce from separating.

How to Serve

The image shows two baked enchiladas on a white plate, placed on a white marbled surface. Each enchilada is covered with a creamy, light yellow sauce and topped with melted golden cheese. Small green herb pieces are sprinkled on top, adding a fresh touch. The enchiladas are soft and slightly browned at the edges, giving a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.