Creamy White Chicken Enchiladas: Easy Weeknight Dinner (Print Version)

Creamy White Chicken Enchiladas bring warmth and flavor. This easy recipe features tender chicken, a rich sauce, and melty cheese for a comforting meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Components

01 - 2-3 cups cooked chicken, shredded (about 1 rotisserie chicken)
02 - 10-12 flour tortillas (6-inch)

→ Creamy Sauce Essentials

03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 2 cups chicken broth (low sodium preferred)
06 - 1 cup heavy cream
07 - 2 cups Monterey Jack cheese, freshly shredded (plus more for topping)
08 - 1 (4 oz) can diced green chiles, undrained

→ Flavor Boosters & Seasonings

09 - 1/2 yellow onion, finely diced
10 - 2-3 cloves garlic, minced
11 - 1/2 teaspoon salt (or to taste)
12 - 1/4 teaspoon black pepper (or to taste)

→ Garnish & Toppings (Optional)

13 - Fresh cilantro, chopped
14 - Sour cream or Greek yogurt
15 - Sliced avocado

# Instructions:

01 - First things first, get that chicken shredded if you haven't already. I usually just use two forks to pull apart a rotisserie chicken – easy peasy! Then, finely dice your onion and mince your garlic. Honestly, this is where I always get a little teary-eyed from the onion, but it's totally worth it for the flavor. Set these aside; we're building layers of deliciousness for our white chicken enchiladas.
02 - Now for the star of our Creamy White Chicken Enchiladas! In a medium saucepan, melt the butter over medium heat. Add your diced onion and cook until it's softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant – oh, that smell, it's just heavenly! Sprinkle in the flour, whisking constantly for about a minute to create a roux. This is where you avoid lumps, so keep whisking! Slowly pour in the chicken broth, continuing to whisk until the sauce thickens. Then, stir in the heavy cream and a cup of the Monterey Jack cheese until it's all melted and smooth. Season with salt and pepper to your liking. Don't forget the green chiles here!
03 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish. Pour about half a cup of your creamy sauce into the bottom of the dish and spread it around. This helps prevent sticking and adds flavor from the get-go. Now, for the fun part! Take a tortilla, spoon a generous amount of shredded chicken down the center, and a sprinkle of cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat, repeat, repeat until your dish is full. This is where my kitchen usually gets a bit messy, but hey, that's part of the charm!
04 - Once all your Creamy White Chicken Enchiladas are nestled in the dish, pour the remaining creamy sauce generously over the top. Make sure every single enchilada is coated in that luscious goodness. Then, sprinkle the remaining Monterey Jack cheese all over. I always add a little extra cheese because, well, why not? Pop it into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown. You want those edges to be slightly crispy and the sauce to be simmering.
05 - This step is crucial, honestly! Once your Creamy White Chicken Enchiladas come out of the oven, resist the urge to dive in immediately. Let them rest for about 5-10 minutes. This allows the sauce to set a bit and prevents everything from falling apart when you serve. While it rests, chop some fresh cilantro. I love sprinkling a handful over the top right before serving; it adds a lovely pop of color and freshness. A little dollop of sour cream or a slice of avocado wouldn't hurt either!
06 - Alright, time for the best part! Carefully scoop out those warm, cheesy Creamy White Chicken Enchiladas. The smell filling your kitchen right now should be absolutely divine – a mix of creamy sauce, melted cheese, and that subtle chicken aroma. Serve them up with your favorite sides. Each bite should be tender, rich, and utterly comforting. Don't be surprised if you go back for seconds, I always do! Enjoy every delicious moment, my friend.

# Notes:

01 - Always shred your cheese fresh; it melts so much better.
02 - To avoid raw flour taste, cook the roux for a full minute.
03 - Don't overfill tortillas, or they might tear during rolling.
04 - Serve with a simple side salad for a fresh contrast.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - Medium saucepan
03 - Whisk
04 - Cheese grater (optional)

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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