White Chicken Enchiladas : Creamy, Cheesy, and Crave-Worthy
Tender rotisserie chicken, melty Monterey Jack, and a silky green chile cream sauce wrapped in soft tortillas make this dish a guaranteed family favorite. It’s rich, flavorful, and perfect for cozy dinners or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 40 minutes 1x
Ingredients
8 soft taco-size flour tortillas
3 cups pulled rotisserie chicken
2 cups shredded Monterey Jack cheese
4 oz cream cheese, softened
1 (14.5 oz) can chicken broth (about 2 cups)
3/4 cup sour cream
1 (4 oz) can diced green chiles
3 tbsp butter
3 tbsp flour
1/2 tsp garlic powder
1 tsp taco seasoning
Salt & pepper to taste
Instructions
Preheat oven to 375°F (190°C).
In a bowl, combine chicken, 1 cup cheese, cream cheese, and a pinch of garlic powder. Mix until creamy.
Spoon mixture into tortillas, roll tightly, and place seam-side down in a greased 9×13 baking dish.
In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Slowly whisk in chicken broth until smooth.
Stir in sour cream, green chiles, taco seasoning, and garlic powder. Simmer until slightly thickened.
Pour sauce over enchiladas and top with remaining cheese.
Bake uncovered for 20–25 minutes, until bubbly and golden. Broil for 2–3 minutes for a toasty top, if desired.
Nutrition
- Calories: 410
- Sodium: 680 mg
- Fat: 22 g
- Carbohydrates: 25 g
- Protein: 25 g