Easy Creamy White Chicken Enchiladas

Looking for quick and easy dinner recipes for your family? These cream cheese chicken enchiladas never disappoint! They are so simple to make thanks to rotisserie chicken. A great last minute meal for busy weeknights and picky kids.Course: Main CourseCuisine: MexicanKeyword: cream cheese, easy dinner, enchiladas, family meal, flour tortillas, last minute, oven baked, picky eaters, quick, rotisserie chicken, simpleServings: 8 large enchiladasIngredients

  • 8 flour tortillas (soft taco size)
  • 3 cups shredded chicken (I use Rotisserie)
  • 2 cups shredded monterey jack cheese (or pepper jack)
  • 4 ounces softened cream cheese
  • 2 tsp garlic powder
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 tbsp taco seasoning (NOT the whole packet)
  • 1 (14.5oz) can of chicken broth (2 cups)
  • 3/4 cup sour cream
  • 1 (4oz) can of diced green chiles


  1. Preheat oven to 350 degrees and grease a 9×13 baking dish.
  2. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).
  3. Evenly stuff the mixture into your flour tortillas, and place them into your prepared pan.
  4. In a sauce pan over medium heat, melt the butter and then stir in the flour and taco seasoning. Add the chicken broth and whisk until smooth; allow the mixture to heat up for a few minutes until warm. Add 1/2 a cup of the shredded cheese and whisk until well incorporated.
  5. Stir in the sour cream and can of chiles; whisk for just a minute or until the sour cream is completely dissolved, but do not allow it to boil.
  6. Pour the sauce over the enchiladas and top with remaining cheese.
  7. Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
  8. The adults in the family like to serve these with hot sauce! Refried beans and spanish rice are also delicious on the side.

Recipe Notes

  • I’ve found that if your flour tortillas are folded like a burrito, they fit perfectly into a 9×13 baking dish with a few facing the other direction.
  • Any kind of shredded chicken is fine for this recipe. If you don’t have access to a rotisserie, you can also bake or boil about 1.5lbs of chicken breasts.
  • Feel free to use any shredded cheese that you’d like such as monterey jack, mozzarella, cheddar or a Mexican blend.
  • If you like things spicy, try adding a little cayenne pepper or hot sauce to the sauce before pouring it over the enchiladas.