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Easy White Chicken Enchiladas with Creamy White Sauce

Tender chicken wrapped in tortillas, topped with a creamy white sauce and melted cheese, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner
Cuisine: American, Mexican
Calories: 380

Ingredients
  

Enchiladas
  • 2 cups cooked chicken shredded
  • 8 tortillas 6–8 inch, flour or corn
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup cheddar cheese shredded
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 oz diced green chilies canned
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened
  • 1/2 cup chicken broth
  • 1 tbsp butter
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • cilantro chopped, for garnish

Equipment

  • Skillet
  • Baking dish
  • Whisk

Method
 

  1. Melt butter in a saucepan. Sauté onion and garlic until softened.
  2. Stir in cream cheese, sour cream, and chicken broth until smooth. Season with cumin, paprika, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a baking dish.
  4. Fill tortillas with chicken, cheese, and green chilies. Roll and place seam-side down in dish.
  5. Pour remaining white sauce over enchiladas, top with remaining cheese.
  6. Bake 12–15 minutes until cheese melts and bubbly. Garnish with cilantro and serve.

Notes

Store leftovers covered in fridge for 2–3 days. Freeze for up to 2 months.