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Easy Creamy White Chicken Enchiladas with Green Chiles

Two freshly baked white chicken enchiladas covered in creamy white sauce and bubbly, browned cheese.
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Make these creamy white chicken enchiladas for a quick, comforting weeknight dinner. This recipe uses simple ingredients to create a rich, cheesy sauce perfect for family meals.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 10 flour tortillas (8-inch)
  • 1 tablespoon olive oil
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1 cup Monterey Jack cheese, shredded, plus 1 cup for topping
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 minutes.
  4. Reduce the heat to low. Stir in the heavy cream, cubed cream cheese, 1 cup of Monterey Jack cheese, green chiles, salt, pepper, and garlic powder. Continue stirring until the cream cheese is fully melted and the sauce is smooth and creamy. Remove from heat.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the white sauce to coat lightly. Place about 1/2 cup of shredded chicken down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  7. Pour the remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a faster assembly, use pre-shredded rotisserie chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth or cream.
  • Serve these cheesy chicken enchiladas with sour cream, cilantro, or sliced avocado.

Nutrition

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