why make this recipe
Easy Creamy White Chicken Enchiladas are a fantastic dish for any night of the week. They are comforting, satisfying, and full of flavor. This recipe is perfect for busy families or anyone looking to enjoy a wholesome meal without spending hours in the kitchen. Using rotisserie chicken saves time and effort, making it even easier to prepare. Plus, the creamy sauce and cheesy filling make these enchiladas a surefire hit!
how to make Easy Creamy White Chicken Enchiladas
Ingredients:
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (I use Rotisserie)
- 2 cups shredded Monterey Jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 (14.5 oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can of diced green chiles
Directions:
- Preheat your oven to 350° F and grease a 9×13 baking dish.
- In a medium-sized bowl, mix the shredded chicken with cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly stuff this chicken mixture into your flour tortillas and place them into your prepared pan.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning. Then, add the chicken broth and whisk until smooth. Heat this mixture for a few minutes until it’s warm.
- Add 1/2 cup of the shredded cheese and whisk until well blended.
- Stir in the sour cream and diced green chiles, whisking for just a minute or until the sour cream dissolves completely. Avoid boiling the sauce.
- Pour the sauce over the enchiladas and top them with the remaining cheese.
- Bake for 22-25 minutes. Switch the broiler on for a few minutes to brown the cheese.
- Serve with hot sauce, refried beans, or Spanish rice on the side.
how to serve Easy Creamy White Chicken Enchiladas
Serve the enchiladas straight from the oven, allowing everyone to help themselves. They pair wonderfully with sides like refried beans, Spanish rice, or a fresh salad. Don’t forget to offer hot sauce or sour cream on the side for extra flavor!
how to store Easy Creamy White Chicken Enchiladas
If you have leftovers, let the enchiladas cool completely before storing. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them by wrapping individual portions in plastic wrap and placing them in a freezer-safe container. They will keep for up to 2 months in the freezer.
tips to make Easy Creamy White Chicken Enchiladas
- Use rotisserie chicken for a quick and easy filling, but you can also cook fresh chicken if you prefer.
- Feel free to mix in other ingredients like black beans, corn, or spinach into the filling for added nutrition.
- For a spicier kick, use pepper jack cheese and add more taco seasoning or hot sauce to the sauce.
variation
You can replace the shredded chicken with shredded beef or pork for a different flavor profile. Additionally, try substituting the cream cheese with Greek yogurt for a lighter version. Vegetarian options are also available by using beans and vegetables instead of meat.
FAQs
Q: Can I make these enchiladas ahead of time?
A: Yes, you can prepare them in advance and store them in the refrigerator. Just bake them when you’re ready to serve.
Q: What if I don’t have flour tortillas?
A: You can use corn tortillas instead, though you may want to warm them slightly to prevent them from breaking.
Q: How can I make these enchiladas spicier?
A: Add some diced jalapeños to the filling or more taco seasoning, and use a spicier cheese like pepper jack.
Easy Creamy White Chicken Enchiladas
Ingredients
Main ingredients
- 8 pieces flour tortillas (soft taco size)
- 3 cups shredded chicken (I use Rotisserie) You can also cook fresh chicken if desired.
- 2 cups shredded Monterey Jack cheese (or pepper jack) Pepper jack cheese can be used for a spicier flavor.
- 4 ounces softened cream cheese Greek yogurt can be substituted for a lighter version.
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning Do not use the whole packet.
- 1 14.5 oz can chicken broth This is approximately 2 cups.
- 3/4 cup sour cream
- 1 4 oz can diced green chiles
Instructions
Preparation
- Preheat your oven to 350° F and grease a 9x13 baking dish.
- In a medium-sized bowl, mix the shredded chicken with cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly stuff this chicken mixture into your flour tortillas and place them into your prepared pan.
Sauce
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth. Heat this mixture for a few minutes until it’s warm.
- Add 1/2 cup of the shredded cheese and whisk until well blended.
- Stir in the sour cream and diced green chiles, whisking for just a minute or until the sour cream dissolves completely. Avoid boiling the sauce.
Assembly
- Pour the sauce over the enchiladas and top them with the remaining cheese.
- Bake for 22-25 minutes. Switch the broiler on for a few minutes to brown the cheese.