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Easy Creamy White Chicken Enchiladas

Close-up of three rolled chicken enchiladas covered in melted, browned cheese sauce in a white baking dish.
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Make these easy creamy white chicken enchiladas using pre-cooked chicken for a quick weeknight dinner. This recipe delivers comforting, cheesy flavor perfect for the whole family.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup shredded cheddar cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 flour tortillas (medium size)
  • 1 tablespoon vegetable oil (for warming tortillas)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Continue cooking and whisking until the sauce thickens slightly, about 3 to 5 minutes.
  4. Remove the saucepan from the heat. Stir in the sour cream, heavy cream, garlic powder, onion powder, salt, and pepper. Mix well until the sauce is smooth.
  5. Stir in 1/2 cup of the Monterey Jack cheese and 1/4 cup of the cheddar cheese into the white sauce until melted and combined.
  6. In a separate bowl, mix the shredded chicken with 1/4 cup of the Monterey Jack cheese.
  7. Warm the flour tortillas briefly in a skillet with a little vegetable oil or in the microwave to make them pliable. This prevents tearing.
  8. Dip each tortilla into the white sauce to lightly coat, then place about 1/3 cup of the chicken mixture down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  9. Pour the remaining white sauce evenly over the rolled enchiladas in the dish.
  10. Top the enchiladas with the remaining 1/2 cup Monterey Jack cheese and 1/4 cup cheddar cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the enchiladas rest for 5 minutes before serving.

Notes

  • If you prefer a thinner sauce, add a splash more chicken broth while whisking.
  • For make-ahead prep, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • Serve these creamy chicken enchiladas with toppings like fresh cilantro, sliced green onions, or a dollop of extra sour cream.

Nutrition

Find it online: https://frostedfancies.com/easy-creamy-chicken-enchiladas-recipe/