Treat your family to this scrumptious and fuss-free meal made with tender rotisserie chicken, melty cheese, and a heavenly cream sauce, leaving everyone craving seconds.
Are you looking for quick and easy dinner recipes? Your family is going to love these cream cheese white chicken enchiladas!
When you need a simple dinner that doesn’t require hours in the kitchen, these creamy white chicken enchiladas are the perfect solution. They’re especially convenient for busy weeknights because they use rotisserie chicken along with everyday ingredients like cream cheese, sour cream, chicken broth, butter, taco seasoning, green chiles, shredded cheese, flour, and garlic powder.
The combination of tender shredded chicken, creamy cheese, and a rich homemade white sauce makes these enchiladas incredibly comforting and satisfying. They’re also easy to customize, so you can adjust the seasonings and level of heat to suit your family.
Serve them with refried beans and Spanish rice for a filling dinner. If your family enjoys spicy food, add cayenne pepper, hot sauce, or jalapeños for an extra kick.
A family favorite dinner recipe! These enchiladas are perfect for lazy weeknight meals thanks to rotisserie chicken
Quick & Easy White Chicken Enchiladas
This is how you do it, folks…
The easiest way to make these enchiladas is with a store-bought rotisserie chicken. Simply remove the meat from the bones and shred it into small pieces. You can also use any cooked boneless chicken you have available, including leftover chicken or convenient pre-shredded rotisserie chicken from the grocery store.
In a bowl, combine the shredded chicken with softened cream cheese, some shredded cheese, and garlic powder. Mix until everything is well incorporated and creamy.
Spoon the chicken mixture into taco-sized flour tortillas. Fold each tortilla into a small burrito-style shape, which makes it easier to arrange several enchiladas in a 9×13-inch greased baking dish. Place them seam-side down so they stay neatly together while baking.
Now for the yummy homemade white enchilada sauce!
To prepare the creamy sauce, melt butter in a skillet over medium heat. Stir in the flour and taco seasoning, then gradually add the chicken broth while stirring until the mixture is smooth and heated through.
Add some of the shredded cheese and continue stirring until it melts into the sauce. Finally, mix in the sour cream and diced green chiles until everything is creamy and well combined.
Pour the homemade white sauce evenly over the stuffed tortillas, making sure they’re generously covered. Sprinkle the remaining shredded cheese over the top for an extra cheesy finish.
Bake the enchiladas uncovered at 350°F for about 20–25 minutes, or until hot and bubbly. For a beautifully golden top, turn on the broiler for the last few minutes and watch closely until the cheese begins to brown.
These enchiladas are creamy enough that you really don’t need much garnish. However, if you enjoy spicy flavors, drizzle some hot sauce over your serving or use spicy green chiles in the sauce.
For a complete family meal, serve these cheesy chicken enchiladas with rice, refried beans, a simple salad, or your favorite vegetable. They’re an easy, comforting dinner that comes together quickly and is perfect for those nights when you want something delicious without a lot of effort.
Easy Creamy White Chicken Enchiladas
Are you looking for quick and easy dinner recipes for your family? These cream cheese chicken enchiladas never disappoint! They are so simple to make thanks to rotisserie chicken. This is a great last minute meal for busy weeknights and picky kids.
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (or Pepper Jack), divided
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning (NOT the whole packet)
- 1 can (14.5 oz) chicken broth (2 cups)
- 3/4 cup sour cream
- 1 can (4 oz) diced green chiles
Instructions
- Preheat oven to 350° F and grease a 9×13 baking dish.
- In a medium size bowl, mix the chicken with the cream cheese, garlic powder, and HALF of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
- In a saucepan 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. 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.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake for 22-25 minutes, then switch the broiler on for a few minutes to brown the cheese.
Recipe Notes
- Fitting the Pan: If your flour tortillas are folded like a burrito, they fit perfectly into a 9×13 baking dish with a few facing the opposite direction.
- Chicken Options: Any kind of shredded chicken works. If you don’t have rotisserie chicken, bake or boil about 1.5 lbs of chicken breasts, or use canned chicken for an even faster option.
- Cheese Variations: Feel free to substitute Monterey Jack with mozzarella, cheddar, or a Mexican blend.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the white sauce before pouring it over the enchiladas.
- Serving Suggestion: Great served with hot sauce, refried beans, and Spanish rice on the side.