Love this Easy Creamy White Chicken Enchiladas for a quick last minute meal idea for those crazy busy weeknights! This Easy Creamy White Chicken Enchiladas is an easy favorite for kids too! I promise you, these creamy cheese enchiladas will not disappoint! So next time you are at the grocery store you will want to grab a rotisserie chicken to make this dinner super quick to put together.
Put your favorite toppings on top of the Easy Creamy White Chicken Enchiladas and you family will be singing your praises! I mean look how delicious these look!
If you are looking for another quick family friendly meal you have to check out my CHEESEBURGER PASTA HERE it is so good and will easily become one of your kiddos favorites for that weekly meal rotation. Did I mention, it will also become a quick favorite for you too? Simply because it requires very few ingredients, takes very little time and it is super affordable too! Easy Crazy Busy Mama Win!
Ok mama, here is how I put together these Easy Creamy White Chicken Enchiladas.
Ingredients: Easy Creamy White Chicken Enchiladas
- 2 lb rotisserie chicken
- 8 tortillas large burrito size
- 2 tsp garlic powder
- 4 oz diced green chilies
- 2 cups Monterey jack cheese shredded
White Sauce
2 cups chicken broth
3 tbsp butter
3 tbsp flour
1 tbsp taco seasoning
4 oz cream cheese softened
3/4 cup sour cream
1 cup of Monterey Jack Cheese
You will absolutely LOVE this CHEESE SHREDDER – I have linked it HERE. Makes shredding your own cheese super simple and its dishwasher safe too! It's not that I never used bagged pre shredded cheese, but when I shred my own I am reminded of how much better it is!
Instruction: Easy Creamy White Chicken Enchiladas
Preheat oven to 350 and grease a 9×13 baking dish
In a medium size bowl, mix the shredded rotisserie chicken with the cream cheese, garlic powder and about half of the shredded cheese
Then grab a flour tortilla and evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm
Then once combined add 1/2 a cup of the shredded cheese and whisk until well incorporated.
Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil as it will separate.
Pour the sauce over the enchiladas that are in the 9X13 and top with remaining cheese.
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese. The sweet picture below is my sweet son helping me make dinner, so I couldn't help but capture a picture of him.
Let cool on counter for about 5 minutes
Slice and Serve
I love to serve ours with guacamole, sliced black olives and some sour cream.
Side Idea:
Love to add avocado to the top and a dallop of sour cream, sliced black olives with some shredded lettuce too! You could even do hot sauce to add a little bit of a kick! Try this incredible CAVIAR BEAN DIP HERE for a side!
STRESSED AT DINNER? Let Crazy Busy Mama help!
Let me help you with a plan!
Tried of being stressed at dinner time? I get it I was there too! It was often my worst time of day… but I have found something to help and would love to help you too! If you are looking to ditch the dinner time stress once and for all check out my Crazy Busy Mama Meal Membership-HERE! It is the SOLUTION you have been waiting for!
Video Tutorial: Easy Creamy White Chicken Enchiladas
For those who love a step by step tutorial here is one for you below!
Also, if you try this recipe and love it I would so appreciate it if you would leave a comment below and rate the recipe a 5-star to let me know how it was! That helps me know what kind of recipes you want to see more of.
Easy Creamy White Chicken Enchiladas
Ingredients
- 2 lb rotisserie chicken
- 8 tortillas large burrito size
- 2 tsp garlic powder
- 4 oz diced green chilies
- 2 cups Monterey jack cheese shredded
White Sauce
- 2 cups chicken broth
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning
- 4 oz cream cheese softened
- 3/4 cup sour cream
- 1 cup Monterey Jack Cheese or pepper jack
Instructions
- Preheat oven to 350 and grease a 9×13 baking dish
- In a medium size bowl, mix the shredded rotisserie chicken with the cream cheese, garlic powder and about half of the shredded cheese
- Then grab a flour tortilla and evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm
- Then once combined add 1/2 a cup of the shredded cheese and whisk until well incorporated.
- Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil as it will separate.
- Pour the sauce over the enchiladas that are in the 9X13 and top with remaining cheese.
- Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
- Let cool for about 5 minutes and then serve
Video
Notes
Nutrition
*This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links
