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–+ servings

White Chicken Enchiladas

Ines Kitchen
Creamy White Chicken Enchiladas are the ultimate 30-minute meal for busy weeknights. This simple recipe uses shredded rotisserie chicken and pantry staples to create a stress-free dinner your family will love. A rich sour cream sauce covers every inch of the soft flour tortillas for a gooey and cheesy texture.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 520 kcal

Equipment

  • 9×13-inch baking dish
  • Medium saucepan
  • Whisk
  • Mixing bowl

Ingredients
  

Filling

  • 3 cups cooked shredded chicken
  • 8 ounces cream cheese softened
  • ½ cup sour cream
  • 1 4-ounce can diced green chiles, drained
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded Monterey Jack cheese

Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 4-ounce can diced green chiles, drained
  • 1½ cups shredded Monterey Jack cheese

For assembling

  • 8 flour tortillas 8-inch
  • ½ cup shredded cheddar cheese optional
  • sliced green onions or chopped cilantro optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Make the filling: In a large bowl, mix cream cheese, sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper until smooth. Fold in shredded chicken and 1½ cups Monterey Jack cheese.
  • Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth and cook 3–5 minutes, until thickened. Remove from heat and whisk in sour cream, cumin, garlic powder, salt, and green chiles. Return to low heat and stir in 1½ cups Monterey Jack until melted and smooth.
  • Assemble: Spoon about ⅓ cup filling into each tortilla, roll up, and place seam-side down in the baking dish.
  • Pour sauce evenly over enchiladas. Sprinkle with cheddar if using.
  • Bake uncovered for 25–30 minutes, until bubbly. Rest 10 minutes before serving. Garnish if desired.

Notes

Warm tortillas before rolling to prevent cracks.
Keep sauce heat low after adding sour cream and cheese so it stays smooth.
For extra heat, use Pepper Jack cheese or add diced jalapeños to the filling.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 34gFat: 30gSaturated Fat: 16gCholesterol: 120mgSodium: 780mgFiber: 2gSugar: 3g