Craving a comforting and delicious meal that won’t keep you chained to the kitchen? Look no further than Easy Creamy White Chicken Enchiladas! These enchiladas are quick to make, packed with flavor, and surprisingly healthy. As a busy parent, I understand the struggle of finding time for home-cooked meals. That’s why I’m so excited to share this recipe. It’s a weeknight dinner win that the whole family will love.
Why You Will Love This Recipe
Growing up, enchiladas were a weekend staple in our house, but they always felt like an all-day affair. My grandmother’s traditional recipe, while delicious, required hours of simmering and prepping. This Easy Creamy White Chicken Enchiladas recipe captures that same comforting flavor but in a fraction of the time. I remember the first time I simplified it: the look of surprise and delight on her face made it even more special. They became an instant family favorite, perfect for busy weeknights and impromptu gatherings. It’s my modern twist on a timeless classic – and I know you’ll love it too!
Ingredients
For the Chicken Filling:
- 2 cups cooked and shredded chicken
- 1 (4 ounce) can chopped green chilies, undrained
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Creamy White Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Other:
- 10 (6-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese, for topping
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken Filling: In a large bowl, combine the shredded chicken, green chilies, sour cream, cilantro, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
- Make the Creamy White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux).
- Whisk in the Chicken Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, Monterey Jack cheese, garlic powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Fill and Roll: Spoon about 1/3 cup of the chicken filling into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the Sauce: Pour the creamy white sauce evenly over the enchiladas.
- Top with Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the sauce.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, if desired. Enjoy your Easy Creamy White Chicken Enchiladas.
Easy Creamy White Chicken Enchiladas
Ingredients
Equipment
Method
- In a large bowl, combine the shredded chicken, green chilies, sour cream, cilantro, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.2 cups cooked and shredded chicken, 1 (4 ounce) can chopped green chilies, 1/2 cup sour cream, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, Salt and pepper
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux).4 tablespoons butter, 4 tablespoons all-purpose flour
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.3 cups chicken broth
- Reduce the heat to low. Stir in the heavy cream, Monterey Jack cheese, garlic powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.1 cup heavy cream, 1/2 cup shredded Monterey Jack cheese, 1/4 teaspoon garlic powder, Salt and pepper
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Spoon about 1/3 cup of the chicken filling into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.10 (6-inch) flour tortillas
- Pour the creamy white sauce evenly over the enchiladas.
- Sprinkle the remaining shredded Monterey Jack cheese over the sauce.2 cups shredded Monterey Jack cheese
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, if desired. Enjoy your Easy Creamy White Chicken Enchiladas.
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