White Cream Cheese Chicken Enchiladas
These White Cream Cheese Chicken Enchiladas are rich, creamy, and packed with cheesy goodness. Tender shredded chicken is wrapped in soft tortillas, smothered in a velvety cream cheese sauce, and baked until golden and bubbly. This easy-to-make dish is perfect for family dinners, potlucks, or anytime you want a comforting meal that impresses. The best part? You can customize it with extra spice, different cheeses, or even a gluten-free twist. Once you try it, you’ll never go back to store-bought enchiladas again! Enjoy💖
Ingredients
Ingredients List for White Cream Cheese Chicken Enchiladas
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 flour tortillas soft taco size
- 1 ½ cups shredded Monterey Jack cheese or use a mix of cheddar and mozzarella
For the Creamy White Sauce:
- 4 oz cream cheese softened
- 1 cup sour cream or plain Greek yogurt as a lighter option
- 2 cups chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can 4 oz diced green chilies (adds mild heat—skip if you prefer it milder)
Optional Toppings:
- Chopped fresh cilantro
- Sliced jalapeños for extra spice
- Extra shredded cheese for topping
Instructions
How to Cook White Cream Cheese Chicken Enchiladas: A Step-by-Step Guide
Step 1: Preheat & Prep
- Set your oven to 350°F (175°C). Let’s give it time to warm up while we work magic in the kitchen.
- Grease a 9x13-inch baking dish so nothing sticks—because scrubbing baked-on cheese is no fun.
Step 2: Mix the Filling
- In a bowl, mix shredded chicken and 1 cup of shredded cheese. That’s it. Super simple.
- If you like a little heat, toss in some diced green chilies.
Step 3: Fill & Roll
- Take a tortilla, scoop about ¼ cup of the chicken mixture into the center, and roll it up like a burrito.
- Place seam-side down in the baking dish. Repeat until all the tortillas are snug in the pan.
Step 4: Make the Creamy White Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute (this helps thicken the sauce).
- Slowly whisk in chicken broth until smooth. Let it cook for 2-3 minutes until slightly thickened.
- Stir in cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Keep stirring until everything melts into a creamy, dreamy sauce.
Step 5: Assemble & Bake
- Pour the white sauce all over the enchiladas. Yes, cover them completely—this is where the magic happens!
- Sprinkle the remaining ½ cup of shredded cheese on top (because more cheese is always a good idea).
- Bake 25 minutes until hot and bubbly. If you like a golden, slightly crispy top, broil for the last 2-3 minutes.
Step 6: Serve & Enjoy
- Let it sit for 5 minutes before digging in (I know, it’s hard to wait).
- Sprinkle with cilantro, add jalapeños if you want extra heat, and serve!
- Now, take a bite and try not to eat the whole pan in one sitting. I dare you. 😆
Notes
✔ Use rotisserie chicken for a quick shortcut.
✔ Warm tortillas before rolling to prevent cracking.
✔ For a crispier top, broil for the last 2 minutes.
✔ Can be made ahead and stored for up to 24 hours before baking.
✔ Warm tortillas before rolling to prevent cracking.
✔ For a crispier top, broil for the last 2 minutes.
✔ Can be made ahead and stored for up to 24 hours before baking.