Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8-10 flour tortillas (medium size); 3 cups cooked shredded chicken (rotisserie works great); 2 cups shredded Monterey Jack cheese (divided); 1 cup shredded cheddar cheese (divided); 1/2 cup diced green chiles (canned or fresh); 1/4 cup chopped fresh cilantro; 1 small onion (diced); 3 tablespoons butter (for white sauce); 3 tablespoons all-purpose flour (for roux); 2 cups chicken broth (for white sauce); 1 cup sour cream (room temperature); 1/2 teaspoon cumin (ground); Salt and pepper to taste

Jack

Update : December 26, 2025

Delicious creamy white chicken enchiladas garnished with cilantro and cheese

Why Make This Recipe

Creamy White Chicken Enchiladas are a comforting and delicious dish that brings the warmth of home cooking to your table. With tender pieces of chicken wrapped in soft tortillas and smothered in a rich, creamy sauce, this recipe is perfect for family dinners or gatherings with friends. Plus, it’s easy to make, making it a great choice for busy weeknights.

How to Make Creamy White Chicken Enchiladas

Ingredients:

8-10 flour tortillas (medium size)
3 cups cooked shredded chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup diced green chiles (canned or fresh)
1/4 cup chopped fresh cilantro
1 small onion (diced)
3 tablespoons butter (for white sauce)
3 tablespoons all-purpose flour (for roux)
2 cups chicken broth (for white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon cumin (ground)
Salt and pepper to taste

Directions:

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow the sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

Serve these enchiladas hot from the oven, garnished with extra cilantro or diced green onions if desired. They make a perfect centerpiece alongside sides like Mexican rice, refried beans, or a fresh salad. Enjoy with your favorite salsa or hot sauce for an extra kick!

How to Store Creamy White Chicken Enchiladas

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven at 350°F until heated through, or microwave them for a few minutes.

Tips to Make Creamy White Chicken Enchiladas

Use rotisserie chicken for quicker preparation. It adds great flavor and saves time.
Feel free to customize the filling by adding black beans, corn, or other favorite ingredients.
For a spicier version, use pepper jack cheese or add jalapeños to the filling.

Variation

You can create a healthier version by using whole wheat tortillas and low-fat sour cream without sacrificing flavor. Vegetarian options can include beans or sautéed vegetables instead of chicken.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work great too! Just be sure to warm them up slightly before filling to prevent them from breaking.

Can I freeze Creamy White Chicken Enchiladas?

Absolutely! Assemble the enchiladas, but do not bake them. Cover tightly and freeze. When ready to eat, thaw in the refrigerator overnight, then bake as directed.

What can I serve with these enchiladas?

Common side dishes include Mexican rice, refried beans, or a simple green salad. Adding chips and salsa or guacamole on the side also makes for a fun meal!