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Ingredients on a wooden surface including cooked seasoned chicken, cheeses, green onions, herbs, and sour Creamy White Chicken Enchiladas.

creamy white chicken enchiladas

5 from 1 vote
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Course: Main Course
Cuisine: Mexican, Southwest Fusion
Keyword: Best white chicken enchiladas, Chicken enchilada recipe, Creamy chicken enchiladas, Easy White chicken enchiladas, Pioneer Woman Chicken Enchiladas with white sauce, White chicken enchilada Casserole, White chicken enchiladas Allrecipes, White chicken enchiladas with cream of chicken soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 3
Calories: 450kcal
Cost: Moderate

Equipment

  • 1 9x13 baking dish (Buttered)
  • 1 Large mixing bowl (For filling)
  • 1 Heavy-bottomed saucepan (For white sauce)
  • 1 Wire whisk (For sauce)
  • 1 Sharp knife (For shredding chicken)
  • 1 Kitchen tongs (For handling tortillas)

Ingredients

The Filling:

  • 2 cups Shredded rotisserie chicken
  • 4 oz Cream cheese - Room temperature
  • ½ cup Sour cream
  • 4 oz Diced green chiles - Roasted or canned
  • 1 cup Monterey Jack cheese - Freshly grated
  • 1 teaspoon Garlic powder
  • 1 teaspoon Ground cumin
  • ¼ cup Fresh cilantro - Chopped

The White Sauce:

  • 4 tablespoon Butter
  • 4 tablespoon All-purpose flour
  • 2 cups Chicken broth
  • 1 cup Heavy cream
  • ½ cup Sour cream
  • 1 cup Monterey Jack cheese - Freshly grated
  • ½ teaspoon White pepper
  • To taste Salt

Assembly Essentials:

  • 8-10 Flour tortillas - Warmed slightly
  • 1 cup Monterey Jack cheese - Extra for topping
  • As needed Fresh cilantro - For garnish

Instructions

  • Prepare all ingredients and preheat the oven to 350°F
    Final baked dish with melted cheese and garnishes — no visible text present.
  • Mix shredded chicken, cheese, and seasonings until fully combined
    Image of shredded chicken and toppings — no visible text present.
  • Slowly cook roux, then add broth, cream, and cheese to thicken
    Image of a whisk stirring white sauce in a pan — no visible text present.
  • Fill tortillas with chicken mixture and place seam-side down
    This image shows the sauce being poured over rolled tortillas — no visible text present.
  • Bake covered, then uncovered until bubbly and lightly browned
    This image shows the final baked enchiladas — no visible text present.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 450kcal (23%) | Carbohydrates: 30g (10%) | Protein: 35g (70%) | Fat: 25g (38%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 120mg (40%) | Sodium: 700mg (30%) | Potassium: 350mg (10%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 1500IU (30%) | Vitamin C: 5mg (6%) | Calcium: 200mg (20%) | Iron: 2mg (11%)
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