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Easy Creamy White Chicken Enchiladas

Close-up of creamy, cheesy chicken enchiladas topped with melted cheddar and parsley.
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This recipe delivers comforting, cheesy chicken enchiladas with a silky white sauce, perfect for a quick weeknight dinner or family meal.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 cup shredded white cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 minutes.
  4. Reduce the heat to low. Stir in the heavy cream, 1/2 cup of the Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Continue stirring until the cheese melts and the sauce is smooth. Remove from heat.
  5. In a bowl, combine the shredded chicken and the drained green chiles.
  6. Spoon about 2 tablespoons of the white sauce into the bottom of the prepared baking dish and spread evenly.
  7. Dip each tortilla briefly into the remaining white sauce to soften it slightly. Place about 1/4 cup of the chicken mixture down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  8. Pour the remaining white sauce evenly over the rolled tortillas.
  9. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the white cheddar cheese over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For make-ahead preparation, assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • You can substitute rotisserie chicken for cooked, shredded chicken to save time on weeknights.
  • Serve these cheesy chicken enchiladas with sour cream, fresh cilantro, or avocado slices for added flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-chicken-enchiladas-recipe/