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These easy creamy white chicken enchiladas come together quickly and are a perfect solution for busy weeknights or when you need a comforting meal without much fuss. Using rotisserie chicken keeps things simple while giving great flavor and texture, and the creamy sauce adds a delicious twist on classic enchiladas that even picky eaters enjoy.
I first tried this recipe when my schedule was slammed and needed something satisfying fast. Now it’s one of our go-to meals and even gets requested on busy nights.
Ingredients
- Flour tortillas: Eight soft taco size make rolling easier and fit well in the pan
- Shredded chicken: Three cups rotisserie works wonderfully for flavor and time-saving but other cooked chicken is fine too
- Monterey Jack cheese: Two cups shredded adds a mild creamy note but feel free to swap with pepper jack or a Mexican cheese blend for extra kick
- Cream cheese: Four ounces softened gives the sauce its signature smooth richness
- Garlic powder: Two teaspoons boosts savory depth of the filling
- Butter: Three tablespoons used for making the roux of the sauce which thickens it perfectly
- Flour: Three tablespoons combines with butter for a creamy base all-purpose flour is best
- Taco seasoning: One tablespoon choose a mild blend and beware of using the entire packet as it can overpower
- Chicken broth: One 14.5-ounce can about two cups adds flavor to the sauce and thins it appropriately
- Sour cream: Three quarters cup gives the sauce tang and creaminess without curdling
- Diced green chiles: One 4-ounce can adds subtle heat and authentic flavor
Step-by-Step Instructions
- Sauté the Filling:
- In a medium bowl mix the shredded chicken with the softened cream cheese garlic powder and half the shredded cheese about one cup. This keeps the filling creamy and flavorful.
- Roll the Enchiladas:
- Evenly distribute the chicken mixture inside each flour tortilla. Roll them tightly and place seam side down into a greased 9 by 13-inch baking dish. Some tortillas folded burrito style fit best with a few arranged the opposite way to maximize space.
- Prepare the Sauce:
- In a saucepan melt the butter over medium heat. Whisk in the flour and taco seasoning to create a roux cook for a minute until lightly bubbling. Gradually add the chicken broth whisking constantly until smooth and warm but not boiling.
- Add Cheese and Cream:
- Stir half a cup of shredded cheese into the warm sauce until melted. Remove from heat and whisk in the sour cream and diced green chiles until fully combined. Avoid boiling here to keep the sour cream from separating.
- Assemble and Bake:
- Pour the sauce evenly over the rolled enchiladas covering them completely. Sprinkle the remaining cheese on top. Bake in a preheated 350 degrees Fahrenheit oven for 22 to 25 minutes until bubbly.
- Finish with Broil:
- Switch the oven to broil mode and broil for a few minutes to brown and crisp the cheese topping. Watch carefully to prevent burning.
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My favorite ingredient is the cream cheese which adds a velvety texture that really sets these enchiladas apart. I remember making this for a family potluck and everyone kept asking for the recipe because of the creamy sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat cover with foil and warm in a 350 degree oven for about 15 minutes to keep the sauce creamy and the cheese melty. You can also freeze the enchiladas before baking, wrap tightly in foil or plastic wrap, and bake from frozen adding extra baking time to ensure they heat through.
Ingredient Substitutions
If you don't have rotisserie chicken use cooked chicken breasts shredded by hand or canned chicken if you're truly pressed for time. Substitute the Monterey Jack cheese with mozzarella for a milder melt or sharp cheddar for a punchier flavor. Sour cream can be swapped with Mexican crema or Greek yogurt, just add it off heat to prevent curdling.
Serving Suggestions
These enchiladas pair beautifully with classic Mexican sides like Spanish rice or refried beans. A fresh side salad with lime vinaigrette also balances the richness. Hot sauce is a must-have for adults to add as much heat as desired.
Cultural Context
Enchiladas are a staple of Mexican cuisine known for their versatility and regional variations. This creamy white chicken version is a more contemporary twist that combines traditional flavors with the comforting texture of cream cheese sauce. It reflects how home cooks adapt recipes to be quick, easy, and crowd-friendly.
Recipe FAQs
- → Can I use leftover chicken instead of rotisserie?
Yes, any cooked shredded chicken works well. You can bake, boil, or use canned chicken for convenience.
- → What types of cheese can I use for the filling?
Monterey jack, mozzarella, cheddar, or a Mexican cheese blend all work nicely, depending on your preference.
- → How can I make the sauce spicier?
Add cayenne pepper or your favorite hot sauce to the sauce before pouring it over the enchiladas.
- → Is it better to fold the tortillas like burritos or roll them?
Folding tortillas burrito-style fits better in the pan and helps keep the filling contained during baking.
- → What sides complement this dish?
Refried beans and Spanish rice are classic pairings that enhance the flavors and make a complete meal.
- → Can I prepare these ahead of time?
Yes, you can assemble them and refrigerate before baking, making it easy to save time on busy days.