Easy Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!



Image Credit: adventuresofmel.com


One of my favorite Mexican food (besides chimichangas) are enchiladas. Funny aspect be aware: did you realize the phrase “chimichanga” is Spanish for issue-a-ma-jig? Ha! This recipe for white fowl enchiladas aren’t any comic story though!

Are you searching out a great recipe for this night? Check out Easy and Creamy White Chicken Enchiladas for a customizable meal that is best on its personal or easy to add favorites like a guacamole and salsa mix!



  • 1 pre-cooked plain rotisserie chicken shredded
  • 6-8 flour tortillas enchilada size
  • 4 cups shredded Mexican blend cheese
  • 1 cup sweet corn
  • 3 tablespoons all purpose flour
  • 3 tablespoons butter
  • 1 – 10 oz can cream of chicken soup
  • 1-1/4 cups chicken broth
  • 1 – 4 oz can chopped green chiles
  • 1 cup sour cream
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper


See Also: Creamy Beef and Shells



  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.

Teresa K. Huffman

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