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Creamy White Chicken Enchiladas

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A rich and comforting enchilada recipe featuring tender shredded chicken wrapped in soft tortillas and smothered in a luscious creamy white sauce with melted cheese. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 8–10 medium flour tortillas, soft and pliable
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 can (4 ounces) diced green chilies
  • 1 cup chicken broth (low sodium preferred)
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 2 cups shredded Monterey Jack or mozzarella cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare the chicken by poaching or baking if raw, then shred finely. Rotisserie chicken can be used for convenience.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until pale golden.
  4. Slowly whisk in chicken broth, stirring continuously until sauce thickens and bubbles gently, about 3-4 minutes.
  5. Reduce heat to low. Stir in cream cheese, sour cream, and diced green chilies until smooth.
  6. Add diced onion and minced garlic to the sauce. Cook gently for 3-4 minutes until onion softens and sauce is fragrant. Season with cumin, salt, and pepper.
  7. Combine shredded chicken with about 1 cup of the sauce in a large mixing bowl.
  8. Warm tortillas briefly in a dry pan or microwave to make them pliable.
  9. Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll tightly. Place seam-side down in a 9×13-inch baking dish.
  10. Pour remaining creamy sauce evenly over the rolled enchiladas.
  11. Sprinkle about 1 cup shredded cheese on top.
  12. Bake uncovered for 20-25 minutes until cheese is bubbly and slightly golden.
  13. Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro if desired.

Notes

If sauce is too thick before pouring, whisk in a splash more chicken broth to loosen. Warm tortillas well to prevent cracking. Cover with foil if cheese browns too quickly during baking. Let enchiladas rest after baking for easier serving. Can substitute sour cream with Greek yogurt for lighter version or use vegan substitutes for dairy-free.

Nutrition

Keywords: creamy white chicken enchiladas, easy dinner, comfort food, shredded chicken, creamy sauce, enchiladas recipe

Find it online: https://realityeats.com/creamy-white-chicken-enchiladas-easy-homemade-dinner-recipe-to-try-tonight/