Easy White Chicken Enchiladas
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. These Easy White Chicken Enchiladas are a creamy, cheesy weeknight dinner made with shredded rotisserie chicken, Monterey Jack cheese, flour tortillas, and a homemade sour cream white sauce. The enchiladas are filled with tender chicken and cheese, covered in a flavorful creamy sauce, and baked until hot, bubbly, and lightly golden. With just 15 minutes of prep, this easy chicken enchilada recipe is perfect for busy family dinners, and you can customize it with cilantro, avocado, salsa verde, or lime wedges for serving.
Equipment
- 1 9×13-inch Baking Dish
- 1 Mixing bowl
- 1 saucepan
- 1 whisk
- Measuring cups and spoons
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese, divided
- 8 medium flour tortillas
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4oz) diced green chiles, drained
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Optional for serving: cilantro, diced avocado, salsa verde, or lime wedges
Instructions
- Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a bowl, combine the shredded chicken with 1 cup Monterey Jack cheese.
- Divide the chicken mixture between the tortillas. Roll tightly and place seam-side down in the prepared baking dish.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for about 1 minute.
- Slowly whisk in chicken broth. Cook for 3-5 minutes, stirring often, until the sauce thickens.
- Remove the pan from the heat. Stir in sour cream, green chiles, garlic powder, onion powder, and salt until smooth. Do not boil after adding the sour cream.
- Pour the white sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
- Bake uncovered for 25-30 minutes, until hot and bubbly. Broil for 1-2 minutes at the end if you want the cheese lightly golden.
- Let rest for 5 minutes before serving. Top as desired.
Use pre-shredded rotisserie chicken and shredded cheese to keep prep under 15 minutes. For an even milder version, leave out the green chiles.
Would this recipe be good if we substituted Greek yogurt for the sour cream?