Ultimate Easy Creamy White Chicken Enchiladas with Rotisserie Chicken
I’m Alex, and I am happy you are here. These creamy white chicken enchiladas use rotisserie chicken for a quick, comforting, and cheesy weeknight dinner. This recipe is simple to make and delivers big flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4 ounce) can diced green chiles, drained
- 8 ounces cream cheese, cut into cubes
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 10 (8-inch) flour tortillas
- Cooking spray
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish with cooking spray.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, whisking until it thickens slightly, about 3 to 5 minutes.
- Reduce the heat to low. Whisk in the heavy cream, garlic powder, cumin, salt, and pepper. Stir until combined.
- Add the cubed cream cheese to the sauce, stirring until it melts completely and the sauce is smooth. Stir in the drained green chiles and 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese until melted. This is your white sauce.
- In a bowl, mix the shredded chicken with 1/2 cup of the white sauce.
- Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas.
- Top the enchiladas with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Serve immediately.
Notes
- For make-ahead convenience, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking straight from the refrigerator.
- If you prefer a tangier flavor, substitute 1/4 cup of the heavy cream with sour cream in the sauce mixture.
- Serve these cheesy chicken enchiladas with fresh cilantro, sliced avocado, or a dollop of sour cream.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 580
- Sugar: 4
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 30
- Cholesterol: 110