why make this recipe
Easy Creamy White Chicken Enchiladas are perfect for busy weeknights or cozy family dinners. These enchiladas are not only simple to make, but they are also loaded with flavor and comfort. The creamy sauce combined with tender shredded chicken wrapped in soft tortillas creates a dish that everyone will love. Plus, it’s a great way to use rotisserie chicken, saving you time in the kitchen!
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 (14.5oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Directions:
- Preheat the oven to 350° F and grease a 9×13 baking dish.
- In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a saucepan over medium heat, melt the butter and then stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm.
- Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
- The adults in the family like to serve these with hot sauce! Refried beans and Spanish rice are also delicious on the side.
how to serve Easy Creamy White Chicken Enchiladas
Serve these enchiladas hot, straight from the oven. You can garnish them with fresh cilantro, diced avocados, or a sprinkle of more cheese. They go well with sides like refried beans, Spanish rice, or a simple green salad.
how to store Easy Creamy White Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. You can also freeze them before baking; just cover tightly with foil or plastic wrap. When ready to eat, thaw completely in the fridge, then bake as directed.
tips to make Easy Creamy White Chicken Enchiladas
- Use leftover rotisserie chicken to save time and add flavor.
- Feel free to add more veggies like bell peppers or onions to the chicken mixture.
- If you like spice, add more taco seasoning or jalapeños to the sauce.
variation
You can easily make these enchiladas vegetarian by using black beans or a mix of vegetables instead of chicken. Just adjust the cooking time and keep the sauce the same for a creamy and delicious alternative.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well too! Just be sure to warm them first so they don’t break when rolling.
2. Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the fridge for up to a week before using it for the enchiladas.
3. How do I make them spicier?
You can add more taco seasoning or some diced jalapeños to the chicken mixture or sauce to give it an extra kick!
Easy Creamy White Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350° F and grease a 9x13 baking dish.
- In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a saucepan over medium heat, melt the butter and then stir in the flour and taco seasoning.
- Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm.
- Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.