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Easy Creamy White Chicken Enchiladas for Weeknight Dinner

Close-up of three delicious white chicken enchiladas covered in melted, slightly browned cheese sauce.
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Make these easy white chicken enchiladas featuring a rich, creamy white sauce and tender shredded chicken. This recipe is perfect for a quick, comforting family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 8 flour tortillas (medium size)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 4 ounces cream cheese, cubed
  • 1 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
  • 1/2 cup shredded white cheddar cheese
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  4. Reduce the heat to low. Add the heavy cream and cubed cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.
  5. Stir in the 1 cup of Monterey Jack cheese, salt, pepper, and garlic powder until the cheese melts into the sauce. Remove from heat.
  6. Stir in the drained green chiles and the 2 cups of shredded chicken into the white sauce. Mix until the chicken is evenly coated.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  9. Pour the remaining white sauce evenly over the rolled enchiladas.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the white cheddar cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a richer flavor, use leftover roasted chicken instead of rotisserie chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth or cream while simmering.
  • You can substitute sour cream for half of the heavy cream for a tangier sauce.

Nutrition

Find it online: https://pureplatepath.com/white-chicken-enchiladas-recipe/