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Pan of White Chicken Enchiladas on a wooden table from overhead.
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4.50 from 2 votes

White Chicken Enchiladas

Try my delicious and easy White Chicken Enchiladas with a creamy white sauce. Quick to make and perfect for a weeknight dinner!
Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Course: Dinner, Main Course
Keyword: White Chicken Enchiladas
Servings: 8 enchiladas
Calories: 663kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Enchiladas

  • 3 cups rotisserie chicken shredded
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups (226 g) Monterey Jack cheese, shredded, divided
  • 8 large flour tortillas

White Sauce

  • 3 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup (240 g) chicken broth
  • 4 ounces (½ package) cream cheese, softened
  • ½ cup (115 g) sour cream
  • 1 can (4-ounce) green chiles

Garnish

  • cilantro, chopped
  • lime wedges

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
  • In a large bowl, combine the chicken, lime juice, chili powder, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheese. Mix well until all ingredients are evenly distributed.
  • Working one tortilla at a time, place about ½ cup of the chicken mixture onto each tortilla. Wrap tightly and place the filled tortillas seam-side down in the greased baking dish. Repeat with the remaining tortillas and set aside.
  • In a medium saucepan over medium heat, melt the butter. Add the garlic and cook for about 1 more minute. Add the flour, salt, and pepper, whisking together until the mixture turns golden brown (about 2 minutes).
  • Gradually whisk in the chicken broth. Add the cream cheese and sour cream. Continue to cook, stirring often until the mixture is smooth.
  • Add green chiles. Stir to combine.
  • Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the top with the remaining cup of cheese.
  • Bake for 25-30 minutes, or until the cheese is hot and bubbly. (Broil the enchiladas for an extra 2-3 minutes if you prefer the cheese to be golden brown.)
  • Garnish the enchiladas with chopped cilantro. Serve with lime wedges on the side.

Video

Nutrition

Serving: 1enchilada | Calories: 663kcal