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Easy Creamy White Chicken Enchiladas with Green Chiles

Close-up of baked white chicken enchiladas covered in bubbling, melted white cheese and herbs in a glass dish.
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Make these simple, cheesy white chicken enchiladas using rotisserie chicken for a quick, comforting weeknight dinner. The creamy sauce features green chiles for a mild kick.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for ease)
  • 10 flour tortillas (8-inch)
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can diced green chiles, undrained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Pepper Jack cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the white sauce: 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 smooth. Cook, stirring often, until the sauce thickens slightly, about 5 minutes.
  4. Remove the saucepan from the heat. Whisk in the heavy cream, sour cream, garlic powder, onion powder, salt, and pepper until the sauce is smooth. Stir in the diced green chiles.
  5. Stir 1 cup of the Monterey Jack cheese into the white sauce until melted and combined. This is your enchilada sauce.
  6. Assemble the enchiladas: Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  8. Pour any remaining white sauce evenly over the rolled tortillas.
  9. Top the enchiladas with the remaining 1 cup of Monterey Jack cheese and the Pepper Jack cheese, if using.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving. Consider topping with fresh cilantro or avocado slices.

Notes

  • For make ahead convenience, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you are focusing on meal planning for the week, these freeze well after baking. Thaw overnight and reheat in the oven at 350°F until heated through.
  • If you are looking for alternatives to traditional meal delivery companies, making this dish ensures you have satisfying comfort food ready.

Nutrition

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