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Easy Creamy White Chicken Enchiladas with Green Chiles

Two rolled white chicken enchiladas smothered in creamy white sauce and melted, slightly browned cheese.
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Make these simple white chicken enchiladas for a quick, comforting weeknight dinner. This recipe uses a creamy white sauce and Monterey Jack cheese for a family-friendly meal ready fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can diced green chiles, undrained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup shredded Pepper Jack cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Warm the tortillas briefly in the microwave or a dry skillet until they are pliable. This prevents tearing when rolling.
  3. Prepare the creamy white sauce: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, then whisk in the heavy cream, cumin, garlic powder, salt, and pepper. Continue to cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  5. Remove the sauce from the heat. Stir in the diced green chiles and 1 1/2 cups of the Monterey Jack cheese until melted and combined. This is your white sauce.
  6. Assemble the enchiladas: Dip each tortilla briefly into the white sauce to coat lightly. Place about 1/4 cup of shredded chicken down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  7. Pour the remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the Pepper Jack cheese (if using) over the top.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • If you prefer a thicker sauce, cook it slightly longer or add a bit more flour when making the roux.
  • Using rotisserie chicken makes this an extremely quick dinner recipe for busy nights.
  • For a make ahead casserole option, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/white-chicken-enchiladas-easy-creamy-recipe/