Easy Creamy White Chicken Enchiladas

Easy Creamy White Chicken Enchiladas

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Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!

Easy Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6


  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 10 flour tortillas (taco size)
  • 2 cups shredded Monterey Jack cheese (or mozzarella)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • salt & pepper & Adobo seasoning, to taste


  • Preheat oven to 350F degrees.
  • Spray 9 x 13 baking dish with nonstick cooking spray.
  • In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
  • Place chicken mixture into each of the flour tortillas.
  • Roll them all up and place them in the prepared baking dish.
  • In a medium sauce pan, melt butter.
  • Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
  • Add chicken broth and whisk until smooth.
  • Stir in sour cream and green chiles. Be sure not to let the mixture boil.
  • Take sauce off the heat and pour it over the enchiladas.
  • Top with remaining shredded cheese.
  • Bake for about 20-25 minutes.
  • If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

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Easy Creamy White Chicken Enchiladas

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