Creamy White Chicken Enchiladas

white chicken enchilada on a white plate, with some of the filling oozing out.

5 from 7 votes

Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are made with shredded chicken, smoky salsa verde, piled high with cheese, and smothered in a mouthwatering homemade spicy and creamy sauce, and baked to gooey cheesy perfection!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mexican

Keyword: homemade enchiladas, tex mex recipe

Servings: servings

Calories: 533kcal

Author: The Chunky Chef

Ingredients

Creamy sauce

1/4 cup unsalted butter
1 medium white onion diced
1 1/2 tsp garlic powder
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
3 Tbsp all purpose flour
2 cups reduced sodium chicken broth
4 oz cream cheese softened and cubed
1 jalapeño seeded and diced

Enchiladas

2 1/2 cups cooked, shredded chicken rotisserie chicken is great for this
3/4 cup salsa verde store-bought or homemade
1 1/2 cups shredded Monterey jack cheese divided
10 small flour tortillas fajita or soft taco sized, corn tortillas may be used instead
minced cilantro for garnish

Instructions

Prepare

Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish and set aside.

Make sauce

Add butter to a large saucepan and heat over MED heat. Once hot, add the onion and cook, stirring occasionally, for about 2 minutes, or until onion is translucent.
Stir in garlic powder, cumin, salt, and pepper.
Stir in flour and cook for 1-2 minutes, get the taste of raw flour out.
Slowly pour in the chicken broth, whisking or stirring as you pour so you don't get lumps.
Add softened cream cheese and the jalapeño and stir/whisk until smooth and creamy. Set aside for now.

Assemble enchiladas

To the center line of one tortilla, add about 1/4 cup of the shredded chicken, then top with about 1 Tbsp of salsa verde and 1 heaping Tbsp of shredded Monterey jack cheese.
Roll up the tortilla from the bottom, into a cigar-like shape, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the creamy sauce over the top of the rolled tortillas in the baking dish, and sprinkle with remaining Monterey jack cheese.

Bake

Bake in preheated oven for 20-25 minutes, until hot and bubbly and the top is golden brown. During the baking process, if you notice the enchiladas are getting too brown, you can loosely cover the dish with foil.

Garnish and serve

Remove from the oven, sprinkle with minced cilantro and serve hot.

Notes

I've estimated this recipe serves 5, with 2 enchiladas as the estimated serving size. But you're free to divide this recipe up into as many servings as you'd like.

Nutrition