Cheesy, comforting, weeknight favorite

These creamy white chicken enchiladas are the kind of dinner that makes everyone rush to the table. Soft tortillas filled with tender shredded chicken, rich cream cheese, and melty Monterey Jack create a comforting base, while the warm, silky sauce on top adds an irresistible layer of flavor. This recipe comes together quickly — perfect for busy nights, picky eaters, or last-minute meals when you want something truly satisfying. Each bite is creamy, cozy, and delicious, making it a new go-to for family dinners and easy entertaining. 🌮✨

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Preparation Time

Preparation: 15 minutes
Cooking: 25 minutes
Total Time: 40 minutes
Servings: 8 enchiladas

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Ingredients

8 flour tortillas (soft taco size)
3 cups shredded chicken
2 cups shredded Monterey Jack cheese (or pepper jack)
4 oz cream cheese, softened
2 tsp garlic powder
3 tbsp butter
3 tbsp flour
1 tbsp taco seasoning
1 (14.5 oz) can chicken broth (2 cups)
3/4 cup sour cream
1 (4 oz) can diced green chiles

for more recipes ideas : Easy Crock Pot Beef Stew – The BEST Vegan Pancakes – High-Protein Vegan Meal Prep: Creamy Tuscan Tofu

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Required Utensils

This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.

Baking dish (9×13)
Mixing bowl
Medium saucepan
Whisk
Wooden spoon or spatula
Measuring cups and spoons

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Preparation Steps (Beginner-Friendly)

1. Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside.
2. In a bowl, mix the shredded chicken with cream cheese, garlic powder, and 1 cup of shredded cheese. The filling should look creamy and well combined.
3. Spoon the chicken mixture evenly into the tortillas, roll them tightly, and place them seam-side down in the baking dish. 🌯
4. Melt the butter in a saucepan over medium heat. Stir in the flour and taco seasoning until smooth and slightly golden.
5. Whisk in the chicken broth and let it warm for a few minutes. Add 1/2 cup of cheese and whisk until melted.
6. Add the sour cream and green chiles, stirring just until creamy. Do not boil — the sauce should stay velvety and smooth.
7. Pour the sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
8. Bake for 22–25 minutes, then broil for a few minutes to brown the cheese. The tops should turn golden and bubbly. 😍✨
9. Serve warm with your favorite sides.

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Chef’s Tips

• Rotisserie chicken makes this recipe extra fast, but any cooked shredded chicken works beautifully.
• Try mixing Monterey Jack with mozzarella or cheddar for a different flavor.
• Add a dash of cayenne or hot sauce to the sauce for a spicy kick.
• Refried beans, Spanish rice, or a simple salad pair perfectly with these enchiladas.

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Nutrition Information

Serving: 1 enchilada
Calories: approx. 360 kcal
Protein: approx. 22 g
Carbs: approx. 24 g
Fat: approx. 20 g
Fiber: approx. 2 g
Sugar: approx. 3 g