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Creamy White Chicken Enchiladas: Easy Weeknight Dinner

Two delicious white chicken enchiladas covered in melted, bubbly white cheese and sprinkled with herbs.
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You need this recipe for ultra creamy white chicken enchiladas. We use a simple sour cream white sauce and shredded chicken for a satisfying family dinner that comes together quickly.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 cup Monterey Jack cheese, shredded, plus 1 cup for topping
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa verde (optional, for serving)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, chicken broth, cumin, salt, and pepper into the skillet. Bring the mixture to a simmer.
  4. Reduce the heat to low. Whisk in the sour cream and heavy cream until the sauce is smooth. Do not let the sauce boil once the sour cream is added.
  5. Remove the skillet from the heat. Stir 1 cup of the shredded Monterey Jack cheese into the white sauce until melted and smooth. This is your homemade white sauce for enchiladas.
  6. Dip each tortilla briefly in the warm white sauce to soften it slightly. Place about 1/3 cup of shredded chicken down the center of the tortilla. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  7. Pour any remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the enchiladas rest for 5 minutes before serving. Serve with salsa verde, if desired.

Notes

  • If you use pre-cooked rotisserie chicken, this recipe becomes a very quick chicken enchiladas dinner.
  • For a slightly tangier sauce, substitute 1/2 cup of the sour cream with plain Greek yogurt.
  • If you prefer a casserole style, layer the tortillas, chicken, and sauce instead of rolling them.

Nutrition

Find it online: https://yumdrizzle.com/white-chicken-enchiladas-recipe/