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Creamy White Chicken Enchiladas Recipe

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4.3 from 48 reviews

These Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken mixed with cream cheese and Mexican cheese, wrapped in soft flour tortillas, and smothered in a rich, creamy white sauce made with chicken broth, sour cream, and green chiles. Baked to perfection with a golden cheesy topping, this recipe is perfect for a satisfying family dinner.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Enchiladas

  • 10 flour tortillas
  • 1 lb cooked and shredded chicken
  • 2 cups shredded Mexican cheese, divided
  • 4 oz cream cheese
  • 1 teaspoon Fajita or Taco seasoning

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Taco seasoning
  • 2 cups chicken broth
  • ¾ cup sour cream
  • 4 oz green chiles, diced and drained

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure easy serving.
  2. Mix Chicken Filling: In a bowl, combine the cooked and shredded chicken with cream cheese, 1 teaspoon of fajita or taco seasoning, and 1 cup of shredded Mexican cheese. Mix well until the filling is creamy and evenly seasoned.
  3. Assemble Enchiladas: Evenly divide the chicken mixture among the 10 flour tortillas. Roll each tortilla around the filling and place them seam-side down in the prepared baking pan.
  4. Prepare White Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and 1 tablespoon taco seasoning to create a roux. Gradually whisk in the chicken broth, continuing to whisk until the sauce is smooth. Let it simmer for about 3 minutes until it thickens slightly.
  5. Add Sour Cream and Chiles: Stir the sour cream and diced, drained green chiles into the sauce. Warm the mixture for about 1 minute to incorporate all flavors.
  6. Top and Bake: Pour the creamy white sauce evenly over the assembled enchiladas in the baking pan. Sprinkle the remaining 1 cup of shredded Mexican cheese on top. Place the pan in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
  7. Serve: Remove the enchiladas from the oven and serve warm. Enjoy the rich, creamy texture combined with the tender chicken and spicy seasoning.

Notes

  • For best results, use freshly shredded cooked chicken (rotisserie or poached chicken works well).
  • You can substitute the green chiles with mild diced jalapeños for a spicier kick.
  • Warm the tortillas before filling to prevent them from cracking when rolling.
  • Leftover enchiladas can be refrigerated and reheated, sauce may thicken—add a splash of chicken broth when reheating.
  • Use a good quality Mexican cheese blend for authentic flavor, such as a mix of cheddar and Monterey Jack.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

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