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Easy Creamy White Chicken Enchiladas

Two creamy chicken enchiladas covered in bubbly, browned melted white cheese, served on a light plate.
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Make these easy, creamy white chicken enchiladas for a comforting family dinner. This recipe uses pre-cooked chicken for quick preparation and features a rich sour cream white sauce and melted cheese.

Ingredients

Scale
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 8 (8-inch) flour tortillas
  • 1 cup green enchilada sauce (mild or medium)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. 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.
  3. Gradually whisk in the chicken broth until the mixture is smooth. Continue cooking and stirring until the sauce thickens, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the sour cream, salt, pepper, and garlic powder until combined. This is your white sauce.
  5. In a bowl, mix the shredded chicken with 1/4 cup of the white sauce and half of the shredded Monterey Jack and cheddar cheese.
  6. Pour a thin layer of the green enchilada sauce into the bottom of the prepared baking dish.
  7. Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  9. Pour the remaining white sauce evenly over the rolled enchiladas. Top with the remaining shredded Monterey Jack and cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a faster meal, use pre-cooked rotisserie chicken.
  • You can substitute the green enchilada sauce with red enchilada sauce for a different flavor profile.
  • This recipe is great for make-ahead preparation; assemble everything, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the bake time if baking straight from the refrigerator.

Nutrition

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