Name: Creamy White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked, shredded chicken; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tsp ground cumin; ½ tsp chili powder; ½ tsp smoked paprika; ½ tsp salt; ½ tsp black pepper; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 can (4 oz) diced green chilies; ½ tsp garlic powder; ¼ tsp onion powder; Salt and pepper, to taste; 12 small flour tortillas; 1 cup shredded Monterey Jack cheese (for topping); Chopped fresh cilantro; Sliced green onions; Diced tomatoes; Sliced jalapeños; Salsa, guacamole, or sour cream (for serving)

Jump to Recipe

Get ready to fall in love with Creamy White Chicken Enchiladas, the dreamiest Tex-Mex comfort food ever to grace your dinner table. These enchiladas strike the perfect balance between savory shredded chicken, melty cheese, a hint of spices, and a heavenly white sauce that’s irresistibly rich and smooth. Every bite is a creamy, cheesy hug wrapped up in a soft tortilla and finished with fresh, colorful garnishes. Whether for a cozy weeknight or a crowd-pleasing fiesta, this dish brings restaurant-style magic right into your own kitchen.

Creamy White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Creamy White Chicken Enchiladas is that every ingredient, while simple, brings something irreplaceable to the party. The key is to let each element shine, building flavor and creaminess in every layer.

Shredded chicken: Tender, juicy chicken forms the heart of your filling; rotisserie chicken makes things extra easy and flavorful.
Monterey Jack cheese: Creamy and mild, it melts beautifully for that quintessential stretchy cheese pull.
Cheddar cheese: A little sharpness from cheddar balances the mildness and deepens the flavor.
Onion: Finely diced for sweet-tangy flavor that melts into the filling.
Garlic: Minced fresh for a savory backbone to both the filling and the sauce.
Ground cumin: Adds earthy warmth that makes the chicken filling irresistible.
Chili powder: Lends gentle heat and brings a subtle smoky note.
Smoked paprika: A little goes a long way for rich depth and mellow smokiness.
Salt and black pepper: The classics for bringing all the flavors forward to their best.
Unsalted butter: Forms the base of your luscious white sauce (no browning needed here).
All-purpose flour: Whisked into the butter to thicken and create that silky roux.
Chicken broth: Provides savory body and just the right consistency for your sauce.
Sour cream: Secret weapon for ultra-creamy richness and a touch of tang.
Diced green chilies: Mild but flavorful, these chilies bring zest without overwhelming heat.
Garlic powder & onion powder: A one-two punch that pumps up the savory notes in the sauce.
Flour or corn tortillas: Soft, pliable carriers for all the goodness inside; pick your favorite or mix it up.
Extra Monterey Jack cheese: Sprinkled on top for a gooey, golden crust.
Fresh cilantro, green onions, diced tomatoes, jalapeños: The finishing touch for color, crunch, and a burst of freshness.
Salsa, guacamole, or sour cream: For serving on the side; these extras take your Creamy White Chicken Enchiladas to the next level.

How to Make Creamy White Chicken Enchiladas

Step 1: Prepare the Chicken Filling

Start by gathering a big mixing bowl and add your shredded chicken, Monterey Jack and cheddar cheese, diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix it all together until everything is thoroughly combined. The filling should be cohesive, flavorful, and fragrant, ready to serve as the star inside each tortilla. Set this mixture aside while you move on to the creamy sauce.

Step 2: Make the White Sauce

Melt unsalted butter in a saucepan over medium heat, then whisk in the flour to create a smooth roux. Cook this mixture for 1–2 minutes (just until the raw flour disappears), then slowly stream in the chicken broth, whisking constantly to avoid lumps. Simmer until the sauce thickens slightly—think drippy, not gloopy. Remove from the heat and stir in sour cream, diced green chilies, garlic powder, onion powder, and a dash of salt and pepper. In seconds, your sauce transforms into a creamy, luxurious blanket ready to pour over your enchiladas.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Working with one tortilla at a time, spoon about 1/3 cup of your chicken filling across the center. Roll the tortilla around the filling, then place it seam-side down in the baking dish. Keep rolling until all the tortillas are tucked in, snug as can be.

Step 4: Pour the Sauce Over the Enchiladas

Take that luscious white sauce and pour it evenly across the top of your assembled tortillas, making sure every bit is fully coated. Sprinkle the reserved Monterey Jack cheese generously over the top—there’s no such thing as too much cheese here!

Step 5: Bake the Enchiladas

Slide the pan into your hot oven and bake for 20–25 minutes. You’ll know your Creamy White Chicken Enchiladas are ready when the cheese is enticingly bubbly and the edges turn ever-so-slightly golden. The aromas wafting from the oven will make you want to dig in immediately!

Step 6: Garnish and Serve

Let the enchiladas cool for a few minutes to set. Then, shower them with chopped fresh cilantro, sliced green onions, diced tomatoes, or as much jalapeño as you dare. Each garnish adds its own charm—contrast, crunch, freshness, and even a little heat. Serve up generous portions hot from the oven, with salsa, guacamole, or sour cream on the side.

How to Serve Creamy White Chicken Enchiladas

Garnishes

Creamy White Chicken Enchiladas are a canvas for color and flavor, so don’t hold back on the toppings! Chopped cilantro adds zest and a pop of green, while green onions bring subtle bite. For zing and juiciness, sprinkle on diced tomatoes, and for those who love it spicy, sliced jalapeños are a must. These vibrant garnishes don’t just look beautiful—they wake up every bite.

Side Dishes

A plate of Creamy White Chicken Enchiladas pairs wonderfully with sides like zesty Mexican rice, refried or black beans, or a refreshing corn salad. Add a crisp green salad with lime vinaigrette for balance, or keep things casual with tortilla chips and plenty of salsa and guac for scooping.

Creative Ways to Present

For a family-style dinner, serve the enchiladas right from the baking dish and let everyone help themselves. If you want to elevate the experience, plate two enchiladas per person, drizzle with extra sauce, and artfully layer garnishes. Or, for a fun appetizer, slice up the enchiladas into bite-sized pinwheels and serve with toothpicks and little dipping bowls of salsa.

Make Ahead and Storage

Storing Leftovers

If you have leftover Creamy White Chicken Enchiladas, transfer them to an airtight container and refrigerate. They’ll keep beautifully for up to 3 days, remaining moist and flavorful. When stored properly, the sauce prevents the tortillas from drying out, so leftovers taste almost as good as freshly baked.

Freezing

To make your weeknight meals a breeze, assemble the enchiladas in a freezer-safe baking dish but hold off on baking. Wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight before baking as directed—the flavor and creamy texture hold up wonderfully.

Reheating

Whether from frozen or straight from the fridge, Creamy White Chicken Enchiladas reheat best in the oven. Cover with foil and warm at 350°F until heated through, about 20 minutes. For single servings, microwaving works too—just cover to prevent dry-out and check halfway to ensure everything is evenly hot and gooey.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas provide a classic flavor and a slightly chewier texture. If you use them, warm slightly before rolling to prevent cracking, and expect a bit more rustic charm.

What’s the best way to shred chicken quickly?

A rotisserie chicken is your friend for the speediest option—just pull it apart with two forks or your hands. Alternatively, poach chicken breasts and shred them while still warm for easy mixing.

Can I make the sauce ahead of time?

Yes! The white sauce can be made up to two days in advance and stored in the refrigerator. Reheat gently on the stovetop or in the microwave, whisking to restore its silky texture before pouring over your enchiladas.

How spicy are these Creamy White Chicken Enchiladas?

They’re pleasantly mild thanks to the creamy sauce and Monterey Jack cheese—perfect for everyone at the table. If you like more heat, add extra jalapeños or swap in pepper jack cheese.

What other meats or fillings can I use?

Feel free to swap the chicken for cooked turkey, shredded pork, or even a blend of sautéed veggies and beans for a vegetarian spin. Whatever you choose, the creamy white sauce works its magic every time.

Final Thoughts

Whether you’re looking for a show-stopping centerpiece for your next family dinner or just craving the ultimate comfort food, Creamy White Chicken Enchiladas are always the right choice. They’re pure, cheesy goodness in casserole form—easy to make, impossible to resist, and guaranteed to bring smiles to the table. Go on, give this recipe a try, and watch it become an instant favorite in your home!

Creamy White Chicken Enchiladas Recipe

★★★★★

5 from 12 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

These Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a rich and flavorful white sauce that perfectly complements the tender chicken filling. Baked to golden perfection, these enchiladas are sure to become a family favorite!

Instructions

Prepare the Chicken Filling – In a large bowl, combine the shredded chicken, cheeses, onion, garlic, cumin, chili powder, paprika, salt, and pepper. Mix well and set aside.
Make the White Sauce – Melt butter in a saucepan, whisk in flour, then gradually add chicken broth. Simmer and stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper until smooth.
Assemble the Enchiladas – Preheat oven, spoon chicken filling onto tortillas, roll tightly, and place in a baking dish.
Pour the Sauce Over the Enchiladas – Cover enchiladas with white sauce and top with shredded cheese.
Bake the Enchiladas – Bake until cheese is melted and bubbly, and edges are golden.
Garnish and Serve – Cool slightly, garnish with cilantro, green onions, tomatoes, or jalapeños, and serve with salsa, guacamole, or sour cream.

Notes

You can customize the level of spiciness by adjusting the amount of chili powder and jalapeños.
Feel free to add additional toppings like sliced avocado or black olives.
These enchiladas can be assembled ahead of time and refrigerated until ready to bake.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican