Go Back

Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are showered in a luscious cream sauce, delivering a rich flavor that’s equally indulgent and comforting, perfect for busy weeknights or laid-back gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Shredded rotisserie or grilled chicken yields excellent flavor.
  • 1 cup cream cheese, softened For a lower-fat option, use Neufchâtel cheese or Greek yogurt.
  • 1 cup sour cream
  • 1 cup chicken broth Pour around enchiladas to keep them moist.
  • 1 cup shredded cheese (Monterey Jack or cheddar) Pepper jack or crumbled queso fresco are also great options.
  • 8-10 pieces flour tortillas Corn tortillas can be used for a more traditional option.
  • 1 can green enchilada sauce Store-bought works well, but homemade is even better.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, add the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until creamy and well combined.
  3. On each tortilla, spread a generous amount of the chicken mixture. Roll each tortilla tightly and place seam-side down in a greased 9x13 baking dish.
  4. Pour the green enchilada sauce over the rolled enchiladas. Top with shredded cheese.
  5. Pour the chicken broth around the edges of the baking dish.
  6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  7. Let the enchiladas cool for a few moments before serving with your favorite toppings.

Notes

You can prepare these enchiladas a day in advance. They are great for meal prep and can be frozen before baking.