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Creamy White Chicken Enchiladas, a delicious and easy Mexican casserole.

White Chicken Enchiladas

Avatar photoAmelia Chen-Morrison
These White Chicken Enchiladas are a quick and easy weeknight dinner, ready in under 30 minutes. They feature a creamy, cheesy sauce blanketing tender chicken and cheese-filled tortillas, offering a comforting and satisfying meal for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-American
Servings 6
Calories 550 kcal

Equipment

  • Large bowl
  • saucepan
  • 9x13 inch baking dish
  • Spoon
  • Measuring cups and spoons
  • Whisk
  • Oven

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded
  • 1 cup sour cream
  • 4 ounces green chiles, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • 1 cup chicken broth
  • 8-10 flour tortillas, burrito size
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, combine shredded chicken, softened cream cheese, 1 cup Monterey Jack cheese, 1/2 cup cheddar cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
  • In a saucepan, heat olive oil over medium heat. Add remaining 1 cup Monterey Jack cheese, remaining 1/2 cup cheddar cheese, sour cream, and chicken broth. Stir constantly until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
  • Spoon about 1/3 cup of the chicken filling into each tortilla. Roll tortillas tightly and place them seam-side down in the prepared baking dish.
  • Pour the creamy sauce evenly over the rolled enchiladas.
  • Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through and the cheese is melted and slightly golden brown.
  • Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or diced tomatoes.

Notes

For a spicier kick, add a pinch of cayenne pepper to the sauce or use pepper jack cheese. Greek yogurt can be substituted for sour cream. To prevent tortillas from tearing, warm them slightly before filling. Leftovers can be stored in the refrigerator for up to 3 days.