Description
These Easy Creamy White Chicken Enchiladas are a comforting and delicious twist on traditional enchiladas, featuring tender shredded rotisserie chicken wrapped in soft flour tortillas and smothered in a rich, creamy sauce made with cream cheese, sour cream, and Monterey Jack cheese. Baked to perfection with a golden cheesy topping, this dish is perfect for a satisfying family dinner in under 40 minutes.
Ingredients
Scale
Enchiladas
- 8 flour tortillas
- 3 cups shredded rotisserie chicken
- 4 ounces cream cheese, softened
- 2 cups shredded Monterey Jack cheese, divided
Sauce
- 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)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Chicken Filling: In a large bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, and half of the shredded Monterey Jack cheese. Mix thoroughly until well blended.
- Assemble Enchiladas: Spoon the chicken mixture onto each flour tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Prepare Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, continuing to whisk until the sauce thickens and is warmed through.
- Finish Sauce: Remove the sauce from heat and stir in the sour cream and diced green chiles until fully combined and creamy.
- Top Enchiladas: Pour the creamy sauce evenly over the assembled enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 22-25 minutes, or until the enchiladas are heated through and the cheese on top is melted and lightly golden.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast or thighs.
- Adjust the amount of green chiles to your heat preference or substitute with mild diced green peppers for less spice.
- For a lower-fat version, use reduced-fat cream cheese, sour cream, and cheese.
- These enchiladas can be assembled a day ahead and refrigerated, just add extra bake time if baking straight from cold.
- Serve with fresh cilantro, avocado slices, or a squeeze of lime for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Keywords: white chicken enchiladas, creamy chicken enchiladas, rotisserie chicken recipe, easy enchiladas, baked enchiladas, Monterey Jack cheese, creamy sauce enchiladas
