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Delicious creamy white chicken enchiladas topped with cheese and cilantro

Creamy White Chicken Enchiladas

A delightful and creamy dish that brings comfort and smiles to your family dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces flour tortillas (soft taco size) Choose fresh ones for the best taste.
  • 3 cups shredded chicken (rotisserie) Saves time and adds flavor.
  • 2 cups shredded Monterey Jack cheese (or Pepper Jack) Creamy, melty goodness.
  • 4 ounces softened cream cheese Adds richness; let it sit at room temperature for easy mixing.
  • 2 teaspoons garlic powder A must-have for that lovely aroma.
Sauce Ingredients
  • 3 tablespoons butter For a rich, flavorful sauce.
  • 3 tablespoons flour Helps thicken the sauce perfectly.
  • 1 tablespoon taco seasoning Just enough to add a kick.
  • 1 can chicken broth (14.5oz; 2 cups) A flavorful base for the sauce.
  • 3/4 cup sour cream Creamy delight that pulls the dish together.
  • 1 can diced green chiles (4oz) Optional; adds wonderful flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. In a medium-size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
  3. Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
Cooking
  1. In a saucepan over medium heat, melt the butter and then stir in the flour and taco seasoning.
  2. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm.
  3. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
  4. 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.
  5. Pour the sauce over the enchiladas and top with the remaining cheese.
  6. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.

Notes

Allow leftovers to cool completely before covering them tightly or transferring to an airtight container. They will keep well in the fridge for up to 3 days. Reheat in the oven at 350°F for best results.