5 from 27 votes
White Chicken Enchiladas Recipe
White Chicken Enchiladas are filled with a creamy mixture of shredded chicken, cream cheese, diced green chilies, and spices, wrapped in flour tortillas. A smooth sauce made from a roux combined with chicken broth, taco seasoning, green chilies, and sour cream is poured on top before baking. The result is a rich, comforting casserole with tender chicken and a mild, tangy sauce.
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
8
enchiladas
Calories:
457 kcal
Course:
Main Course, Dinner
Cuisine:
American, Mexican
Ingredients
- 4 ounces cream cheese softened
- 1 (4 oz.) can green chilies divided, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 4 cups chicken no skin, rotisserie, pulled
- 2 cups Monterey jack cheese divided, shredded
- 8 flour tortillas soft taco size
- 3 Tablespoons butter unsalted
- 3 Tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 Tablespoon taco seasoning not a whole packet
- 8 ounces sour cream
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and pepper. Mash with a fork until well combined. Add the chicken and 1 cup of the shredded cheese. Stir well.
- Divide the chicken mixture between the 8 tortillas. Mash the chicken mixture into a thin line down the center of the tortillas (I use my hands for this). Tightly roll up the tortillas around the chicken mixture. Place the tortillas seam side down in the baking dish.
- Make the sauce. Add the butter to a sauce pot and place it over medium heat. Once the butter is melted, add the flour. Whisk until combined. Cook 1 minute. Add the chicken broth, taco seasoning, and the remaining green chilies. Whisk until no flour lumps remain. Bring to a boil, stirring often. Once the sauce is thick, remove the pot from the heat. Add the sour cream to the sauce. Stir until smooth.
- Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 25 minutes, until the cheese is melted and the sauce is bubbling around the edges of the dish.
- Cool for 10 minutes before serving.
Cup of Yum
Notes
- Pull chicken into small bite-sized chunks rather than shredding finely to maintain some texture.
Nutrition Information
Serving
1/8th of the recipe
Calories
457kcal
(23%)
Carbohydrates
20g
(7%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
129mg
(43%)
Sodium
998mg
(42%)
Potassium
407mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
775IU
(16%)
Vitamin C
5mg
(6%)
Calcium
307mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 enchiladas
Amount Per Serving
Calories 457
% Daily Value*
| Serving | 1/8th of the recipe | |
| Calories | 457kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 998mg | 42% |
| Potassium | 407mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.