Name: Creamy White Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 8 flour tortillas; 2 cups shredded Monterey Jack cheese; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

When I want to make something that’s both comforting and full of flavor, I always turn to my Creamy White Chicken Enchiladas. These enchiladas are rich, satisfying, and layered with tender shredded chicken, melty cheese, and a dreamy, creamy white sauce that’s slightly tangy and deeply savory. It’s one of those dishes that disappears quickly at the dinner table, and I love how easy it is to make ahead or double for a crowd.

I first made these on a chilly evening when I wanted something cozy but not too heavy. Since then, they’ve become a staple in my home cooking rotation. The combination of the green chiles with the cream sauce gives it just the right amount of kick without overwhelming the creamy richness. If you’re looking for a crowd-pleasing dinner idea that feels a bit indulgent, these enchiladas are it.

Why You’ll Love This Creamy White Chicken Enchiladas Recipe

This dish is the perfect fusion of comfort and convenience. It uses simple ingredients, yet tastes like something you’d order from a cozy neighborhood Mexican restaurant. The creamy white sauce made with sour cream and green chiles is what sets it apart—it’s not your average enchilada. Plus, it’s a great recipe to use up leftover rotisserie chicken or any cooked chicken you have on hand. If you’re craving a warm, cheesy, and crave-worthy meal, this one’s for you.

What Kind of Tortillas Should I Use?

I recommend using soft flour tortillas for this recipe because they roll easily and soak up the sauce beautifully. Corn tortillas can be used if you prefer a more traditional texture, but make sure to warm them up slightly first so they don’t tear. The flour tortillas really allow the creaminess of the dish to shine through without competing with too much chewiness or grit.

Options for Substitutions

If you’re looking to lighten things up a bit, you can swap the sour cream for plain Greek yogurt. It still gives you that tangy creaminess with a bit more protein. Don’t eat chicken? No problem—shredded turkey or even cooked mushrooms and spinach make great vegetarian options. For a spicier version, toss in some diced jalapeños or use Pepper Jack cheese instead of Monterey Jack. This dish is super adaptable, so make it work with whatever you have in your fridge.

Ingredients for this Creamy White Chicken Enchiladas Recipe

Cooked shredded chicken: This is the heart of the filling. Use rotisserie chicken, leftover grilled chicken, or poached chicken breasts. Shredded finely so it blends well with the creamy sauce.
Flour tortillas: Soft and pliable, they roll up easily and hold the filling without tearing. They also soak in the creamy sauce beautifully.
Shredded Monterey Jack cheese: Melts smoothly and adds that classic cheesy pull. It also complements the mild spice from the chiles.
Butter: Used as the base for the roux to thicken the white sauce.
All-purpose flour: Helps thicken the creamy sauce into a luscious, spoon-coating consistency.
Chicken broth: Adds depth and savory flavor to the white sauce.
Sour cream: The star of the white sauce. It gives the enchiladas their creamy tang and rich texture.
Diced green chiles: Provide a gentle heat and a bright, zesty contrast to the creamy sauce.
Garlic powder & onion powder: Add extra layers of flavor without needing to sauté.
Salt & pepper: Essential to enhance and balance all the flavors.

Step 1: Prepare the Filling

Combine the cooked, shredded chicken with about a cup of shredded Monterey Jack cheese in a large bowl. You can also mix in a small spoonful of sour cream to keep the filling extra moist. Set it aside while you make the sauce.

Step 2: Make the Creamy White Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and just golden—this forms a roux. Slowly whisk in the chicken broth and stir until smooth. Let it simmer until slightly thickened, about 3-4 minutes.

Step 3: Add the Flavor to the Sauce

Turn off the heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, salt, and pepper. Mix until everything is smooth and well incorporated. The sauce should be velvety and creamy with little flecks of chiles throughout.

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon some of the chicken and cheese mixture down the center of each tortilla, roll it up, and place seam-side down in the dish. Continue until all tortillas are filled and arranged snugly in the pan.

Step 5: Pour and Top

Pour the creamy white sauce evenly over the rolled tortillas. Make sure to cover every edge so nothing dries out while baking. Sprinkle the remaining shredded cheese generously on top.

Step 6: Bake Until Golden and Bubbly

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese on top is melted and slightly golden. Let rest for 5 minutes before serving to allow everything to set.

How Long to Prepare the Creamy White Chicken Enchiladas

Prep Time: Preparing this dish from start to finish usually takes around 20–25 minutes. That includes mixing the chicken filling, making the sauce, and assembling the enchiladas in the baking dish. If you’re using pre-cooked or rotisserie chicken, this part is even faster.

Bake Time: Once assembled, you’ll bake the enchiladas for about 30–35 minutes—20 minutes covered with foil to retain moisture, then 10–15 minutes uncovered to get that beautiful golden cheese top. Allow an extra 5 minutes for resting so the sauce thickens slightly and everything settles.

Tips for Perfect Creamy White Chicken Enchiladas

Warm the tortillas slightly in the microwave or a pan to make them more pliable and prevent tearing when rolling.
Use freshly shredded cheese for better melting and smoother texture in the sauce.
Don’t boil the sour cream—stir it in after removing the sauce from the heat to prevent curdling.
Spoon a bit of sauce onto the bottom of the baking dish before placing the enchiladas to avoid sticking.
Let the dish sit for a few minutes after baking so it sets up before serving.

Watch Out for These Mistakes While Cooking

Overheating the sour cream can make the sauce grainy or curdled. Always stir it in off heat.
Using cold tortillas makes them more likely to crack. Always warm them first.
Not seasoning the sauce can lead to a bland finish. Taste and adjust salt and pepper as needed.
Overstuffing the tortillas might cause them to tear or not roll properly.
Skipping the foil cover initially could dry out the enchiladas before they’re heated through.

What to Serve With Creamy White Chicken Enchiladas?

1. Cilantro Lime Rice

Fresh, zesty, and light—this rice balances the creamy richness of the enchiladas perfectly.

2. Black Beans or Refried Beans

These protein-packed sides are classic pairings and add texture contrast.

3. Fresh Pico de Gallo

Adds brightness and acidity to balance the richness of the cheese and sauce.

4. Mexican Street Corn (Elote)

Creamy, cheesy corn with lime and chili—perfectly echoing the enchiladas’ flavor.

5. Simple Green Salad with Avocado

A crisp, refreshing counterpoint with healthy fats and crunch.

Storage Instructions

Refrigerator: Store any leftover enchiladas in an airtight container or tightly wrapped with foil in the refrigerator. They will keep well for up to 3–4 days. Reheat in the microwave or oven until warmed through.

Freezer: You can freeze them either before or after baking. Wrap the assembled dish tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking. If already baked, wrap and freeze individual portions for a quick meal later.

Estimated Nutrition

Per serving (based on 1 enchilada, recipe yields approx. 8 servings):

Calories: ~390 kcal
Protein: 23g
Carbohydrates: 24g
Fat: 22g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 550mg
Sugar: 2g
Fiber: 1g

Frequently Asked Questions

Can I make these enchiladas ahead of time?

Yes! Assemble them up to a day in advance, cover tightly, and refrigerate. Add an extra 5–10 minutes to the bake time if starting cold.

Can I freeze these enchiladas?

Absolutely. They freeze beautifully. Either freeze before baking or after (in individual portions). Be sure to wrap tightly.

What if I don’t have green chiles?

You can substitute with chopped mild jalapeños, green salsa, or even omit them for a milder sauce.

How do I reheat leftovers?

Microwave individual portions covered with a damp paper towel, or bake covered at 350°F until hot.

Can I make it gluten-free?

Yes! Use gluten-free flour for the roux and gluten-free tortillas. Everything else is naturally gluten-free.

Conclusion

Creamy White Chicken Enchiladas are the kind of recipe that makes you feel like a dinner hero with minimal effort. They’re hearty, cheesy, flavorful, and endlessly customizable to your family’s preferences. Whether you’re cooking for a weeknight dinner or hosting a cozy gathering, this dish checks all the boxes for comfort and convenience. Don’t be surprised if you end up making it on repeat—it’s that good.