Enchiladas have been enjoyed for centuries, dating back to the Aztecs, who filled and rolled corn tortillas before topping them with flavorful sauces. Today’s creamy white chicken enchiladas are a much more modern American twist, popular throughout the Southwest and Texas. While traditional versions are often made with a homemade roux-based white sauce, this shortcut recipe delivers all the creamy comfort with just a handful of pantry staples.

Using rotisserie chicken and a simple cream cheese sauce makes this recipe perfect for busy weeknights, potlucks, or sharing with friends. It may not be authentic, but it’s rich, comforting, and always a crowd favorite.

Shortcut White Chicken Enchiladas

Ingredients

  • 1 (8 oz.) block cream cheese
  • 1 cup chicken broth
  • 2 (4 oz.) cans diced green chiles
  • 1 can cream of chicken soup
  • 1 tsp Nature’s Seasoning
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 4 cups cooked chicken or shredded rotisserie chicken
  • 9 to 10 flour tortillas
  • 2 cups shredded cheddar cheese
  • Fresh cilantro, for garnish

Directions

  1. Preheat oven to 350°F. Spray a 9 x 13-inch (or slightly larger) baking dish with nonstick cooking spray.
  2. In a medium saucepan over medium heat, combine the cream cheese, chicken broth, green chiles, and cream of chicken soup. Stir until smooth and creamy.
  3. Add Nature’s Seasoning, chili powder, cumin, and pepper. (If you don’t have Nature’s Seasoning, substitute ½ teaspoon garlic powder and ½ teaspoon onion powder.)
  4. Stir about 1 cup of the sauce into the shredded chicken.
  5. Spread ½ cup sauce across the bottom of the prepared baking dish.
  6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  7. Pour the remaining sauce over the enchiladas and sprinkle evenly with the cheddar cheese.
  8. Bake for 20 minutes, or until hot and bubbly. Garnish with fresh cilantro and serve with rice.

Food Fairy Tips

  • Rotisserie chicken is a huge time saver and adds wonderful flavor.
  • Add diced jalapeños or a pinch of cayenne if you like a little extra heat.
  • Assemble the enchiladas ahead of time and refrigerate until you’re ready to bake.
  • Freeze before baking for an easy meal on a busy day.
  • Monterey Jack, Pepper Jack, or a Mexican cheese blend all make delicious substitutions for cheddar.
  • Top with sliced avocado, sour cream, pico de gallo, or fresh lime juice for a restaurant-style finish.

Search ingredients at FOOD CITY.

Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.

For more free recipes, visit www.foodfairyprep.com or follow Aneisa Rolen on Instagram or Facebook.

Enjoyed this article? Read more Dishing It Out with Aneisa Rolen.

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