Description
This easy White Chicken Enchiladas recipe features tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and creamy white sauce made from sour cream, cream cheese, and chicken broth, then baked to bubbly perfection. Perfect for a quick, comforting weeknight dinner that is flavorful, family-friendly, and easily customizable.
Ingredients
Scale
Chicken
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
White Sauce
- 1 cup sour cream
- 4 oz cream cheese
- 1 cup chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder or 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Tortillas
- 8–10 soft flour tortillas
Cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Chicken: Start with cooked, shredded chicken—rotisserie chicken is a great shortcut. Set aside while you prepare the sauce.
- Make the Creamy White Sauce: In a saucepan, combine sour cream, cream cheese, and chicken broth over medium heat. Stir until smooth, then add diced green chilies, garlic (or garlic powder), onion powder, cumin, chili powder, and salt. Simmer gently to thicken and meld the flavors.
- Assemble the Enchiladas: Spoon some white sauce into a tortilla, add shredded chicken and a sprinkle of cheese, then roll it up tightly. Place seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- Top and Bake: Pour the remaining white sauce over the rolled enchiladas, then generously sprinkle the remaining cheese on top. Bake at 350°F (175°C) for about 20 minutes until bubbly and golden.
- Serve Warm: Remove from oven, let cool slightly, then serve with your favorite garnishes and sides for a complete meal.
Notes
- Use Warm Tortillas: Warming tortillas before rolling prevents cracking and makes rolling easier.
- Shred Chicken Evenly: Uniform pieces ensure every bite has consistent flavor and texture.
- Don’t Overfill: Keeping fillings moderate helps the enchiladas hold their shape.
- Layer Sauce Generously: Be generous with the white sauce to keep enchiladas moist and flavorful.
- Let it Rest: Allow the baked enchiladas a few minutes to set before cutting for cleaner slices.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: white chicken enchiladas, creamy chicken enchiladas, easy enchiladas, cheesy enchiladas, weeknight dinner, Mexican casserole