Are you looking for quick and easy dinner recipes? Your family will love these cream cheese white chicken enchiladas!
I’m always searching for simple, last-minute dinner ideas for picky eaters, and these oven-baked white chicken enchiladas fit the bill. They come together quickly thanks to rotisserie chicken and common pantry ingredients: cream cheese, sour cream, chicken broth, butter, flour, taco seasoning, canned green chiles, shredded cheese, and garlic powder.
This comforting family meal is filling and pairs perfectly with refried beans and Spanish rice. The base seasoning is minimal — just a bit of taco seasoning and garlic powder — because the chicken broth adds savory depth. If your family enjoys heat, add cayenne, hot sauce, or chopped jalapeño for a spicy kick.
A family favorite dinner recipe! 🙂 These enchiladas are perfect for lazy weeknight meals thanks to rotisserie chicken.
Quick & Easy White Chicken Enchiladas
How to make them
These enchiladas are simplified by using pulled rotisserie chicken, though any cooked, boneless chicken will work. You can even buy pre-shredded refrigerated rotisserie chicken if you prefer. Mix the shredded chicken with softened cream cheese, some shredded cheese, and garlic powder, then fill taco-sized flour tortillas. Folding each tortilla like a small burrito helps them fit neatly in the pan.
Place the filled tortillas in a greased 9×13-inch baking dish. Once the tortillas are arranged, make the creamy white enchilada sauce on the stovetop.
Homemade white enchilada sauce
In a skillet over medium heat, melt butter and stir in flour and taco seasoning to form a roux. Gradually whisk in chicken broth until smooth and warmed. Add shredded cheese and whisk until melted and incorporated. Finally, stir in sour cream and the diced green chiles, heating just until combined — do not boil.
Pour the sauce over the stuffed tortillas, sprinkle the remaining shredded cheese on top, and bake uncovered at 350°F for 20–25 minutes. For a lightly browned top, switch the oven to broil for a couple of minutes at the end.
If your household tolerates spice, use hot green chiles and finish the plated enchiladas with hot sauce. These enchiladas are rich and creamy on their own, so additional garnishes are optional.
Easy Creamy White Chicken Enchiladas
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (rotisserie recommended)
- 2 cups shredded Monterey Jack cheese (or pepper jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (not the whole packet)
- 1 (14.5oz) can of chicken broth (about 2 cups)
- 3/4 cup sour cream
- 1 (4oz) can of diced green chiles
Instructions
-
Preheat oven to 350°F and grease a 9×13-inch baking dish.
-
In a medium bowl, combine the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
-
Evenly stuff the mixture into the flour tortillas and place each filled tortilla seam-side down in the prepared pan.
-
In a saucepan over medium heat, melt the butter, then whisk in the flour and taco seasoning. Gradually add chicken broth and whisk until smooth and warmed. Stir in 1/2 cup of shredded cheese until incorporated.
-
Remove from heat and stir in the sour cream and diced green chiles, whisking until blended. Avoid boiling the sauce.
-
Pour the sauce over the enchiladas and top with the remaining shredded cheese.
-
Bake for 22–25 minutes, then broil for a few minutes to brown the cheese, watching carefully to prevent burning.
-
Serve with hot sauce for adults if desired. Refried beans and Spanish rice make excellent side dishes.
Notes
- Folding the tortillas like small burritos helps them fit neatly into a 9×13 dish; rotate a few in the opposite direction if needed.
- Any shredded cooked chicken works: rotisserie, baked, boiled, or even canned chicken in a pinch.
- Use your favorite shredded cheese—Monterey Jack, pepper jack, cheddar, mozzarella, or a Mexican blend all work well.
- If you prefer spice, add cayenne or hot sauce to the sauce before pouring it over the enchiladas.
If you enjoy this recipe, try other easy chicken dinners for picky families to expand your weeknight rotation. 🙂
