Are you looking for quick and easy dinner recipes? Your family is going to love these cream cheese white chicken enchiladas!

I’m always on the hunt for simple, last minute dinner ideas for my picky eaters, and these delicious, oven baked enchiladas are so effortless to throw together on busy weeknights thanks to rotisserie chicken and ingredients you probably already have at home: cream cheese, sour cream, chicken broth, butter, taco seasoning, canned green chiles, shredded cheese, flour and garlic powder.

This yummy family meal is incredibly filling, especially if served with a side of refried beans and Spanish rice. You can customize it however you’d like with the spices and herbs of your choice, but just a little bit of taco seasoning and garlic seems to do the trick as you get plenty of salt and added flavor from the chicken broth. I’d also add some heat with cayenne, hot sauce or jalapeño if you don’t have spice sensitive kids.

A family favorite dinner recipe! 🙂 These enchiladas are perfect for lazy weeknight meals thanks to rotisserie chicken.

Quick & Easy White Chicken Enchiladas

This is how you do it, folks…

These enchiladas are made simple with a rotisserie chicken that has been pulled and shredded into small pieces, but you can use any boneless chicken that you’d like. Whatever is cheap and easy to make! In fact, if you’re as lazy as I am, you can even buy pre-shredded and refrigerated rotisserie chicken at most grocery stores.

You’re just going to mix the pulled chicken with a little bit of softened cream cheese, shredded cheese and garlic powder, and then stuff the mixture into taco sized flour tortillas (I prefer to fold the tortillas like a small burrito because it makes more room in the pan). Place those suckers in a greased 9×13 baking dish, and you’re already half way to the best white chicken enchiladas you’ve ever had.

Now for the yummy homemade white enchilada sauce!

Heat the butter, flour and taco seasoning in a skillet over medium heat, and then add a few cups of chicken broth until heated through. Now, add some of your shredded cheese and mix until smooth. Last, stir in the sour cream and diced chiles and stir until well combined.

Pour this heavenly mixture over top of your stuffed flour tortillas, and then sprinkle a little more shredded cheese over top. Why not? Bake uncovered in a 350 degree oven for 20-25 minutes, and then turn the broiler on for a few minutes to brown the cheese a little.

If you don’t have picky eaters, I recommend the spicy canned chiles, and my husband and I like to additionally dump hot sauce over top. They are so yummy! There’s no need to garnish them with anything else, especially sour cream as they are about as creamy as creamy gets.

Easy Creamy White Chicken Enchiladas

Are you 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. This is a great last minute meal for busy weeknights and picky kids.

Course: Main Course

Cuisine: Mexican

Keyword: cream cheese, easy dinner, enchiladas, family meal, flour tortillas, last minute, oven baked, picky eaters, quick, rotisserie chicken, simple

Servings: 8 large enchiladas

Ingredients

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

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking dish.
In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the shredded cheese (about 1 cup).
Evenly stuff the mixture into your flour tortillas and place them into your prepared pan.
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.
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.
Pour the sauce over the enchiladas and top with remaining cheese.
Bake for 22-25 minutes and then switch the broiler on for a few minutes to brown the cheese.
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 9x13 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. Even lazier, use canned chicken!
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.