These White Chicken Enchiladas make an easy weeknight dinner. Easy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella cheese, and a white creamy sauce. This simple casserole dish can be ready in just 40 minutes start to finish, chicken flour makes it an easy weeknight dinner.
Switching from a traditional tomato sauce to a white sauce on a pizza gives you a whole new flavor. And while traditional enchiladas that are made with corn tortillas and a red sauce, white chicken enchiladas are a family favorite Tex-Mex dinner recipe. Combine that little bit of help from the deli with a homemade cheesy white sauce and you have a weeknight dinner recipe the whole family will enjoy. The finished dish of creamy white chicken enchiladas features bold flavors without being spicy and creamy without being too rich. And because you picked up a rotisserie chicken at the grocery store, cutting your prep time for this weeknight dinner in half, you may even find time to make a quick dessert. 13 baking dish with cooking spray and set aside.
SECOND STEP: In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. THIRD STEP: In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper.
FOURTH STEP: Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. SIXTH STEP: Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.