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Easy Creamy White Chicken Enchiladas for Weeknight Dinners

Close-up of two creamy chicken enchiladas covered in melted, browned cheese and parsley.
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Make these easy white chicken enchiladas using rotisserie chicken for a comforting, cheesy, and quick Tex Mex dinner perfect for your 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 heavy cream or sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 8 flour tortillas (8-inch size)
  • 1 (10 ounce) can green enchilada sauce (optional, for topping variation)

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. Bring the sauce to a simmer, stirring until it thickens, about 5 minutes.
  4. Remove the saucepan from the heat. Stir in the heavy cream (or sour cream), cumin, garlic powder, pepper, and salt until combined. This is your creamy white sauce.
  5. In a bowl, mix the shredded chicken with 1/2 cup of the white sauce and 1/2 cup of the shredded cheese blend.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Spoon a small amount of the remaining white sauce onto the bottom of the prepared baking dish.
  8. Dip each tortilla briefly into the remaining white sauce to coat lightly, then place about 1/3 cup of the chicken mixture down the center. Roll 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 tortillas.
  10. Sprinkle the remaining cheese blend over the top. If you prefer a slight tang, drizzle a thin layer of green enchilada sauce over the 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

  • For make ahead chicken enchiladas, assemble the dish completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you want a queso chicken enchiladas variation, substitute half of the white sauce ingredients with a prepared queso dip.
  • Serve these cheesy chicken enchiladas with fresh cilantro, sliced avocado, or a dollop of sour cream.

Nutrition

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