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Creamy White Chicken Enchiladas

Rose
Creamy White Chicken Enchiladas are a warm, cheesy, and comforting Tex-Mex dinner made with tender shredded chicken, soft flour tortillas, and a rich homemade white sauce with green chiles. Perfect for busy weeknights or casual gatherings, this easy family-friendly recipe is ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Tex-Mex
Servings 6 servings
Calories 420 kcal

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • medium saucepan
  • whisk
  • mixing spoon

Ingredients
  

  • 1 pound cooked, shredded chicken
  • 4 ounces cream cheese, softened
  • 1 cup shredded Mexican cheese blend
  • 1 tablespoon taco or fajita seasoning
  • 10 flour tortillas (soft taco size)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup sour cream
  • 4 ounces diced green chiles (1 can)
  • 1 cup shredded Mexican cheese blend (for topping)

Instructions
 

  • Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, taco seasoning, and 1 cup of shredded cheese. Stir until evenly mixed and creamy. If needed, microwave cream cheese for 15–20 seconds to soften.
  • Lay each tortilla flat and spoon a generous portion of the chicken mixture down the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux. Slowly whisk in the chicken broth and cook until thickened and smooth. Remove from heat and stir in the sour cream and diced green chiles until fully combined.
  • Pour the white sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 1 cup of shredded cheese over the top.
  • Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil for 1–2 minutes for a lightly golden top if desired. Let rest for 5 minutes before serving.

Notes

Use rotisserie chicken for convenience. Microwave tortillas for 15 seconds to prevent cracking. Remove sauce from heat before adding sour cream to avoid curdling. For extra flavor, shred your own cheese. Broil 1–2 minutes at the end for a lightly golden top, watching closely. Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months.

Nutrition

Calories: 420kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 780mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 6mgCalcium: 320mgIron: 2.1mg
Keyword creamy white chicken enchiladas, easy chicken enchiladas, family dinner recipe, white sauce enchiladas
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