Are you looking for quick and easy dinner recipes? Your family will love these cream cheese white chicken enchiladas!
I’m always searching for simple, last-minute dinner ideas that satisfy picky eaters. These oven-baked white chicken enchiladas are effortless to prepare on busy weeknights, especially when you use rotisserie chicken and pantry staples: cream cheese, sour cream, chicken broth, butter, taco seasoning, canned green chiles, shredded cheese, flour and garlic powder.
This comforting family meal is filling and pairs perfectly with refried beans and Spanish rice. The flavor is balanced with a touch of taco seasoning and garlic powder, while chicken broth adds savory depth. If your household likes heat, add cayenne, hot sauce, or diced jalapeños for a spicier version.
A family-favorite dinner! These enchiladas are perfect for lazy weeknights thanks to rotisserie chicken.
Quick & Easy White Chicken Enchiladas
How to make them
These enchiladas come together quickly using pulled rotisserie chicken, but any cooked, shredded boneless chicken works well. You can even use pre-shredded refrigerated rotisserie chicken from the grocery store to save time. Mix the chicken with softened cream cheese, some shredded cheese and garlic powder, then stuff the mixture into taco-sized flour tortillas. I like folding the tortillas like small burritos so they fit better in the pan and create a sturdier roll.
Place the filled tortillas seam-side down in a lightly greased 9×13 baking dish. At this point you’re halfway to creamy, cheesy enchiladas that everyone will devour.
Homemade white enchilada sauce
Make the sauce by melting butter in a skillet, stirring in flour and taco seasoning, then gradually whisking in chicken broth until smooth and warmed through. Add shredded cheese and stir until incorporated, then finish by blending in sour cream and diced green chiles. Keep the sauce warm but do not allow it to boil after adding the sour cream.
Pour the sauce evenly over the prepared enchiladas, sprinkle remaining cheese on top, and bake uncovered at 350°F for 20–25 minutes. For a bubbly, slightly browned finish, switch the oven to broil for a few minutes at the end—watch carefully so the cheese doesn’t burn.
If your family enjoys spice, use the hot variety of canned chiles and serve with hot sauce at the table. These enchiladas are rich and creamy on their own, so they don’t need extra garnishes, but fresh cilantro or a squeeze of lime can brighten the flavor if desired.
Easy Creamy White Chicken Enchiladas
A quick, family-friendly dinner that’s creamy and comforting. Uses rotisserie chicken to keep prep time short—perfect for busy weeknights and picky eaters.
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 8 large enchiladas
Course: Main Course | Cuisine: Mexican
Ingredients
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (rotisserie recommended)
- 2 cups shredded Monterey Jack or pepper jack cheese
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp taco seasoning (not the whole packet)
- 1 (14.5 oz) can chicken broth (about 2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can diced green chiles
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a medium bowl, combine shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly stuff the mixture into the flour tortillas and place them seam-side down in the prepared pan.
- In a saucepan over medium heat, melt butter. Stir in flour and taco seasoning to form a roux. Gradually add chicken broth, whisking until smooth and warmed.
- Add 1/2 cup shredded cheese to the sauce and whisk until melted and incorporated.
- Stir in sour cream and the can of diced green chiles. Whisk gently until combined—do not allow the sauce to boil once the sour cream is added.
- Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake for 22–25 minutes, then broil for a few minutes to brown the cheese. Watch closely while broiling.
- Serve hot. Optional sides: refried beans and Spanish rice. Offer hot sauce for adults or anyone who likes extra spice.
Notes
- Folding tortillas like small burritos helps them fit neatly in a 9×13 pan—place a few in the opposite direction if needed.
- Any cooked, shredded chicken works: bake, boil, or use canned chicken in a pinch.
- Use your preferred shredded cheese blend—Monterey Jack, cheddar, mozzarella, or a Mexican blend all work well.
- For more heat, add cayenne or hot sauce to the sauce before pouring it over the enchiladas.
