Description
These creamy white chicken enchiladas are a quick, comforting family dinner made with rotisserie chicken, a rich white sauce, and plenty of cheese. Ready in just 30 minutes, they’re customizable, freezer-friendly, and guaranteed to be a crowd-pleaser.
Ingredients
- 3 cups cooked chicken, shredded (about 12 oz)
- 8 medium flour tortillas (8-inch)
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups Monterey Jack cheese, shredded (divided)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 tsp garlic powder
- Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, 1 cup Monterey Jack cheese, cream cheese, half the green chiles, and a pinch of salt and pepper until creamy.
- Spoon about 1/3 cup of chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling.
- Slowly whisk in chicken broth, garlic powder, and remaining green chiles. Simmer 2-3 minutes until thickened.
- Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
- Pour sauce evenly over enchiladas. Sprinkle remaining 1 cup cheese on top.
- Bake uncovered for 10-12 minutes until cheese is melted and sauce is bubbly. Broil for 2 minutes for golden cheese, if desired.
- Let rest 3-5 minutes before serving. Garnish with cilantro, green onions, or salsa if desired.
Notes
Warm tortillas before rolling to prevent cracking, especially if using corn tortillas. For gluten-free, use GF tortillas and flour blend. For dairy-free, substitute vegan cream cheese, sour cream, and cheese. Make ahead by assembling and refrigerating up to 24 hours before baking. Freeze before baking for best results. Add extra veggies or swap proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 31
- Fiber: 2
- Protein: 21
Keywords: chicken enchiladas, creamy enchiladas, white sauce, family dinner, easy recipe, rotisserie chicken, Mexican, Tex-Mex, freezer friendly, kid friendly