Easy Creamy Chicken Enchiladas
Everyone in the family will love this delicious blend of chicken, beans, and plenty of melty jack cheese. They come together quickly, so you can spend more time enjoying your meal and less time in the kitchen.
Table of contents
❤️ Why you’ll love this recipe
- They’re easy to make: This recipe is straightforward and easy to follow, so you’ll be able to get these enchiladas on the table with minimal effort.
- They’re versatile: Don’t like beans? Feel free to leave them out or swap in a different type of bean.
- They’re delicious: The combination of chicken, cheese, and green chiles is always a hit. Serve with a side of rice and beans for a complete meal.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for these simple enchiladas.
- shredded, cooked chicken (can use a store-bought rotisserie chicken)
- taco-size flour tortillas
- shredded Monterey Jack cheese
- butter
- flour
- chicken broth
- sour cream
- pinto beans
- cream cheese
- diced green chiles
- salt
- pepper
🥣 Equipment
- 13 x 9 baking dish
- aluminum foil
- saucepan
🍴Instructions
Step One: Make the filling
Preheat the oven to 350 degrees. Spray a 9″x 13″ baking dish with nonstick cooking spray.
In a medium-sized saucepan, combine cooked shredded chicken, beans, and cream cheese. Stir over low heat until the cream cheese is melted and the ingredients are properly combined. Place a small amount of filling in each tortilla.
Step Two Make the sauce
Melt the butter in a saucepan over medium heat. Stir in the flour and mix well. Cook for 1-2 minutes, or until the flour is golden, stirring continuously. Bring to a boil while whisking frequently. Simmer for 5-10 minutes until thickened. Let the sauce cool for five minutes, then stir in the green chiles and sour cream.
Step three: Assemble
Preheat the oven to 350°F. Pour the sauce over the enchiladas.
Step Four: Bake!
Pour the sauce over the cooked enchiladas and return to the oven. Cover with aluminum foil and bake for 20 minutes. Top with Monterey Jack cheese, and bake for 10 more minutes.
🥫 Storage instructions
Leftovers keep well in the fridge, tightly covered, for 2 days.
I do not personally like to freeze these, as the tortillas get soggy (but using corn tortillas helps with that!) When you’re ready to enjoy them, thaw overnight in the fridge and then reheat in a 350 degree oven or microwave until hot.
🔍 FAQs
Yes! Pulled pork is a great choice. But anything will work.
No, they are also good with queso blanc or even mild cheddar.
Yes! Prepare the enchiladas and the sauce, but keep the sauce separate. Refrigerate for up to 2 days, then proceed with the recipe as written.
👩🏻🍳 Expert tips
Create a topping bar with a bowl of zesty green salsa verde and a smoky tomato salsa, as well as chopped tomatoes, fresh cilantro, and avocado.
Use small 8″ tortillas for these enchiladas, if you use the larger ones they will be weird.
📘 Related Recipes
🍽 Serve it with
- Fruit salad
- Mexican rice
- Chips and homemade salsa
📖 Here’s the recipe
Easy Creamy White Chicken Enchiladas
Equipment
- 13 x 9 baking dish
- Aluminum foil
- saucepan
Ingredients
- 1 cup shredded cooked chicken (can use a store-bought rotisserie chicken)
- 10 flour tortillas taco size
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can pinto beans
- 4 ounces cream cheese
- 7 ounce can diced green chiles
- ¾ teaspoon salt
- ½ teaspoon pepper
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Instructions
- Prep the baking dish. Preheat the oven to 350F degrees. Spray 9"x 13" baking dish with nonstick cooking spray.
- Make the filling. Mix together cooked, shredded chicken, beans, and cream cheese in a medium-sized saucepan. Heat on medium-low until cream cheese melts and the mixture is well combined. Place chicken mixture into each of the flour tortillas. Roll up and place them in the prepared baking dish.
- Make the sauce. Melt the butter in a saucepan. Sprinkle the flour over melted butter and whisk to combine. Cook for 1-2 minutes until the flour is golden. Whisk in the broth, adding 1 cup at a time. Cook until the mixture has thickened, remove from heat, and let the sauce cool for 3-5 minutes. Stir in the sour cream and chilies until the sauce is smooth and sour cream is completely dissolved.
- Add the sauce and bake. Pour the sauce over the rolled-up enchiladas and cover the dish with aluminum foil. Bake for about 20 minutes. Remove the foil, add the shredded Monterey Jack cheese on top and bake for 10 minutes more.
Notes
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.