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Creamy White Chicken Enchiladas

Delicious and satisfying enchiladas filled with tender chicken, creamy cheese, and green chilies, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups boneless skinless chicken breasts Cooked using preferred method
  • 2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese
  • 5 ounces cream cheese
  • 2 teaspoons garlic powder
For the Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon taco seasoning
  • 2 cups chicken broth
  • 1/2 cup shredded cheese For the sauce
  • 1 cup sour cream
  • 4 ounces canned diced green chilies
For Assembly
  • 10 pieces soft flour tortillas

Method
 

Preparation
  1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken.
  2. Once the chicken is cooked, preheat the oven to 350°F and grease a 9x13-inch baking dish.
  3. Shred the cooked chicken with a fork if needed, and add it to a bowl. Mix in 3/4 cup of shredded Monterey Jack cheese or Pepper Jack cheese, garlic powder, and cream cheese. Stir well to combine.
Making the Sauce
  1. In a saucepan, melt the butter, then stir in the flour and taco seasoning. Cook for about 1 minute.
  2. Add 2 cups of chicken broth, whisking until smooth. Stir in 1/2 cup of shredded cheese and cook over medium heat until the sauce thickens and bubbles.
  3. Stir in the sour cream and green chilies, making sure not to bring it to a boil. Remove the saucepan from the heat.
Assembly and Baking
  1. Spoon some of the chicken and cheese mixture into each tortilla, roll it up, and place the rolled tortillas in the baking dish.
  2. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
  3. Bake for 22 minutes, then broil on high for an additional 3 minutes to brown the cheese.

Notes

Serve hot out of the oven with a side of rice or beans. Top with fresh cilantro, diced tomatoes, or avocado for added freshness. A dollop of sour cream adds extra creaminess. Store leftovers in an airtight container in the refrigerator for about 3-4 days or freeze before baking for up to 3 months.