Easy Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas – Thanks to rotisserie chicken, these are quite easy to make. A fantastic last-minute meal for picky children and busy weeknights.

Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas Ingredients

Creamy White Chicken Enchiladas

  • 8 tortillas with flour (soft taco size)
  • 3 cups of chicken shredded (I use Rotisserie)
  • Monterey jack cheese, grated into two cups (or pepper jack)
  • Softened cream cheese, 4 ounces
  • 2 teaspoons garlic powder
  • 3 tbsp. butter
  • 3 tablespoons of flour
  • Taco seasoning, 1 tbsp (NOT the whole packet
  • Chicken broth in a single (14.5 oz) can (2 cups)
  • 1/fourth cup sour cream
  • 1 can of diced green chilies, size 4


Creamy White Chicken Enchiladas

  1. Grease a 9×13-inch baking dish and preheat the oven to 350 degrees.
  2. In a medium size bowl, blend the chicken in with the cream cheddar, garlic powder and A big part of the destroyed cheddar (around 1 cup).
  3. Fill the flour tortillas evenly with the mixture and place them in the pan you prepared for them.
  4. Melt the butter in a sauce pan over medium heat, then add the flour and taco seasoning. Whisk in the chicken broth until smooth; permit the combination to warm up for a couple of moments until warm. Whisk in half of the shredded cheese until well combined.
  5. Add the can of chiles and sour cream; Keep it from boiling by whisking for just a minute or until the sour cream is completely dissolved.
  6. Top the enchiladas with the remaining cheese and the sauce.
  7. After baking for 22 to 25 minutes, turn on the broiler to brown the cheese.
  8. These are a family favorite when served with hot sauce by the adults! On the side, refried beans and spanish rice are also delicious.


  • I’ve discovered that your flour tortillas will fit exactly, with a couple facing the other way, into a 9×13 baking dish if they are folded like a burrito.
  • For this dish, any kind of shredded chicken will work. If a rotisserie is not available, you can also bake or boil 1.5 pounds of chicken breasts. Use canned chicken for even less effort!
  • You are free to use any shredded cheese you desire, including cheddar, mozzarella, monterey jack, or a mix of cheeses from Mexico.
  • Before drizzling the sauce over the enchiladas, experiment with adding some cayenne pepper or hot sauce if you like things spicy.