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Easy Creamy White Chicken Enchiladas

Easy Creamy White Chicken Enchiladas

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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
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
Assembly
  • 10-12 flour tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese

Equipment

  • 9x13-inch Baking Dish
  • Large Bowl
  • Medium saucepan
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. 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
  3. 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
  4. 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
  5. 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
  6. Pour the remaining white sauce evenly over the enchiladas. Sprinkle generously with shredded Monterey Jack cheese.
    2 cups shredded Monterey Jack cheese
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
  8. Let the enchiladas cool slightly before serving. Garnish with fresh cilantro or your favorite toppings, if desired.

Notes

Garnish with fresh cilantro or your favorite toppings, if desired.