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The BEST Easy Creamy White Chicken Enchiladas (Ready in 30 Minutes)

Three rolled white chicken enchiladas covered in melted, bubbly white cheese and sprinkled with herbs.
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Make these easy white chicken enchiladas for a quick, creamy, and cheesy weeknight Mexican dinner. This recipe uses a simple homemade white sauce and shredded chicken, perfect for family meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 flour tortillas (medium size)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chopped green chiles (canned, drained)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt and black pepper to taste

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. Cook, stirring, until the mixture thickens slightly, about 3 minutes.
  4. Reduce the heat to low. Stir in the heavy cream, sour cream, garlic powder, and cumin. Continue stirring until the sauce is smooth and heated through. Do not boil.
  5. Stir in 1/2 cup of the Monterey Jack cheese and the chopped green chiles into the white sauce until the cheese melts. Season with salt and pepper.
  6. In a small bowl, mix the shredded chicken with about 1/4 cup of the white sauce to coat it lightly.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon a small amount of sauce onto the bottom of the prepared baking dish.
  9. Fill each tortilla with a portion of the chicken mixture and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
  10. Pour the remaining white sauce evenly over the rolled enchiladas.
  11. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  12. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • Use rotisserie chicken to save time on weeknights.
  • For a spicier flavor, add diced jalapeños to the sauce mixture.
  • If you prefer a thinner sauce, add a splash more chicken broth or cream.
  • This recipe works well as casserole style enchiladas if you layer the tortillas instead of rolling them.

Nutrition

Find it online: https://dishicious.com/white-chicken-enchiladas-easy-creamy-recipe/