Creamy White Chicken Enchiladas That Redefine Comfort Food

Deliciously creamy white chicken enchiladas that are a must-try comfort food.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 cup Rotisserie chicken, shredded Alternatively, use cooked chicken breast.
8 oz Cream cheese Ensure it's at room temperature.
1 can Green chiles, diced Canned or fresh.
2 cups Monterey Jack cheese, shredded Or substitute with cheddar.
1/4 cup Fresh cilantro, chopped Can substitute with parsley.
1 tsp Cumin Swap with chili powder for more heat.
1 tsp Garlic powder Fresh minced garlic can be used.

For the Sauce

4 tbsp Butter Or replace with olive oil.
1/4 cup All-purpose flour Use gluten-free flour for a gluten-free version.
2 cups Chicken broth Vegetable broth can be used for vegetarian option.
1 cup Heavy cream Half-and-half can be used for lower fat.
1 cup Sour cream Greek yogurt can be a healthier alternative.
to taste White pepper & Salt Adjust to taste.

For Assembly

8 Flour tortillas Soft taco size, corn tortillas can be used.

Equipment

9x13 inch baking dish
Medium saucepan
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Remove skin from rotisserie chicken and shred the meat using two forks.
Combine softened cream cheese, shredded chicken, sour cream, green chiles, cumin, garlic powder, and half the Monterey Jack cheese in a mixing bowl.
Melt 4 tablespoons of butter in a medium saucepan, whisk in 1/4 cup of flour to create a roux, then gradually add 2 cups chicken broth and 1 cup heavy cream.
Spread a layer of white sauce in the baking dish, fill tortillas with chicken mixture, roll tightly, and place seam-side down in the dish.
Pour remaining white sauce over the enchiladas and sprinkle remaining Monterey Jack cheese on top.
Bake for 25-30 minutes until bubbling and cheese is golden.
Let rest for about 10 minutes, garnish with fresh cilantro, and serve warm.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Allowing the enchiladas to sit before baking helps meld the flavors beautifully.

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