Craving a dinner that’s both quick to prepare and bursting with flavor? Look no further than Easy Creamy White Chicken Enchiladas. These enchiladas are not only incredibly easy to make, perfect for busy weeknights, but they’re also a lighter, healthier option compared to traditional enchiladas. My family adores them, and I think yours will too! Filled with tender chicken, smothered in a creamy, dreamy white sauce, and baked to golden perfection, they’re a guaranteed crowd-pleaser. Get ready to say hello to your new favorite comfort food!
Why You Will Love This Recipe
Growing up, Sunday dinners were a sacred tradition. While my grandma was a wizard with red enchilada sauce, my mom always experimented with lighter, creamier sauces. The Easy Creamy White Chicken Enchiladas recipe is inspired by those early experimentations. It captures the comforting essence of a family meal but with a modern, simplified twist, making it perfect for busy weeknights yet still special enough to gather around the table.
Ingredients
For the Filling:
- 1.5 lbs cooked chicken, shredded
- 1 (4 ounce) can diced green chilies, undrained
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
For the Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly:
- 10-12 flour tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese
Step-by-Step Instructions for Making the Recipe
Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Make the Filling: In a large bowl, combine the shredded chicken, green chilies, onion, garlic powder, and cumin. Mix well.
Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the chicken broth, ensuring no lumps form.
Cream It Up: Bring the sauce to a simmer and cook for 2-3 minutes, until thickened. Remove from heat and stir in the softened cream cheese and sour cream until smooth and creamy. Season with salt and pepper.
Assemble the Enchiladas: Spread a thin layer of the white sauce in the prepared baking dish. Fill each tortilla with a generous amount of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.
Sauce and Cheese: Pour the remaining white sauce evenly over the enchiladas. Sprinkle generously with shredded Monterey Jack cheese.
Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Serve and Enjoy: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro or your favorite toppings, if desired.
Easy Creamy White Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, green chilies, onion, garlic powder, and cumin. Mix well.1.5 lbs cooked chicken, 1 (4 ounce) can diced green chilies, 1/2 cup chopped onion, 1 teaspoon garlic powder, 1/2 teaspoon cumin
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the chicken broth, ensuring no lumps form.4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups chicken broth
- Bring the sauce to a simmer and cook for 2-3 minutes, until thickened. Remove from heat and stir in the softened cream cheese and sour cream until smooth and creamy. Season with salt and pepper.8 ounces cream cheese, 1/2 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread a thin layer of the white sauce in the prepared baking dish. Fill each tortilla with a generous amount of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.10-12 flour tortillas (6-inch), 1.5 lbs cooked chicken, 1 (4 ounce) can diced green chilies, 1/2 cup chopped onion, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups chicken broth, 8 ounces cream cheese, 1/2 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pour the remaining white sauce evenly over the enchiladas. Sprinkle generously with shredded Monterey Jack cheese.2 cups shredded Monterey Jack cheese
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
- Let the enchiladas cool slightly before serving. Garnish with fresh cilantro or your favorite toppings, if desired.
Notes
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