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 (rotisserie chicken works well); 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 (or corn tortillas, if preferred); 1 cup shredded Monterey Jack cheese (for topping)

Jump to Recipe

Get ready to experience the ultimate in homemade comfort food with these Creamy White Chicken Enchiladas. This dish is packed with tender, flavorful chicken, wrapped snugly in soft tortillas, then smothered in a dreamy, tangy white sauce and baked under a blanket of melty cheese. Whether you’re feeding your family on a casual weeknight or impressing guests at your next get-together, this is one of those recipes that turns simple pantry staples into something extraordinary. Once you make these Creamy White Chicken Enchiladas, they might just earn a permanent spot in your dinner rotation!

Creamy White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy White Chicken Enchiladas is just how easily these humble ingredients come together. Each one is thoughtfully chosen to bring maximum flavor, the right texture, and a pop of color that makes every bite a little celebration.

Cooked, shredded chicken: Rotisserie chicken is a great shortcut, saving time and adding rich, roasted flavor.
Monterey Jack cheese: This creamy, melty cheese is mild and perfect for that luscious, gooey factor.
Cheddar cheese: Adds a sharpness and vibrant color to the filling – use freshly shredded for best results.
Onion: Finely diced onion caramelizes a bit in the oven, infusing every bite with subtle sweetness.
Garlic: Freshly minced garlic gives the filling its irresistible aromatic kick.
Ground cumin: Earthy warmth that’s essential in building that Tex-Mex flavor profile.
Chili powder: Brings gentle heat and bold depth; adjust according to your spice preference.
Smoked paprika: Adds a hint of smokiness to round out the seasoning.
Salt & black pepper: Essential for balancing and enhancing all the other flavors.
Unsalted butter: Forms the silky base of the white sauce while letting you control the saltiness.
All-purpose flour: Helps thicken the sauce to the perfect creamy consistency.
Chicken broth: A savory backbone to ensure the white sauce isn’t bland – use low-sodium if you like.
Sour cream: This adds tang, creaminess, and just the right amount of richness to the sauce.
Diced green chilies: Mellow but flavorful; they infuse the sauce with gentle Southwestern heat.
Garlic powder & onion powder: Boosts the white sauce with even more depth.
Flour tortillas: Soft and pliable, perfect for rolling; but corn tortillas give a fantastic texture too if preferred.
Additional Monterey Jack cheese: For a perfect cheesy topping that browns beautifully as it bakes.
Optional toppings: Cilantro, green onions, diced tomatoes, and jalapeños add freshness and color at the finish.
For serving: Salsa, guacamole, or sour cream for dipping or dolloping alongside.

How to Make Creamy White Chicken Enchiladas

Step 1: Prepare the Chicken Filling

In a big bowl, combine your shredded chicken, both kinds of cheese, diced onion, fresh garlic, and all those beautiful spices. Give everything a thorough mix so the flavors are evenly distributed. Using a rotisserie chicken here saves loads of time and guarantees juicy, flavorful meat. The spices, combined with those cheeses, melt together into an irresistibly savory filling that’s hard to resist sampling straight from the bowl!

Step 2: Make the White Sauce

Next, it’s time to craft that signature creamy sauce! Melt the butter in a saucepan, then whisk in the flour for a quick, golden roux. Gradually add chicken broth, whisking constantly to banish any lumps and encourage that satisfying silkiness. Let it simmer just until it thickens a bit. Off the heat, stir in sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. The result: a pourable, dreamy sauce with a tangy twist and a gentle kiss of heat that sets Creamy White Chicken Enchiladas apart.

Step 3: Assemble the Enchiladas

Preheat your oven and grease your baking dish. Now, the fun part: place about a third of a cup of your chicken filling into each tortilla, roll them up gently, and line them up seam-side down in the dish. Whether you use flour or corn tortillas, lay them snugly together so they bake up tender and don’t unfold in the oven.

Step 4: Pour the Sauce Over the Enchiladas

Pour that warm, creamy white sauce generously over the filled tortillas, making sure everything is covered. This is where the magic happens—the sauce soaks into every nook and cranny, keeping the enchiladas moist and flavorful. Sprinkle the reserved Monterey Jack cheese on top so it can melt into a delicious, bubbly topping.

Step 5: Bake the Enchiladas

Place your dish into the preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is fully melted, the sauce is bubbling merrily around the edges, and you see hints of golden brown on top. The aroma at this stage is absolutely mouthwatering—everyone in your home will be wandering into the kitchen!

Step 6: Garnish and Serve

Let your Creamy White Chicken Enchiladas rest for a few minutes before serving to let things set up, then shower them with fresh cilantro, green onions, juicy diced tomatoes, or sliced jalapeños. Each garnish adds a layer of brightness and a pop of color that makes them irresistible—don’t skip this final flourish!

How to Serve Creamy White Chicken Enchiladas

Garnishes

Top your enchiladas with a handful of chopped fresh cilantro for a burst of herbal freshness, or scatter over some green onions for a gentle onion zing. Diced tomatoes add juicy brightness and a pop of color, while sliced jalapeños are fantastic if you’d like a little extra kick. These garnishes are not only beautiful, but they provide delightful flavor contrasts to the creamy, cheesy interior.

Side Dishes

Round out your Creamy White Chicken Enchiladas with classic Tex-Mex sides—think fluffy cilantro-lime rice, charred corn on the cob, or zesty black beans. A crisp green salad with a tangy vinaigrette balances the richness of the enchiladas, and don’t forget extra salsa, guacamole, or sour cream on the side for dipping, dolloping, and scooping!

Creative Ways to Present

For a fun twist, try serving your enchiladas individually plated with toppings artfully fanned across the top. Or, slice them into rounds and fan them out over a bed of shredded lettuce for a party-friendly platter. You could even set up a DIY enchilada bar: lay out garnishes and toppings so everyone can customize their plate just the way they like!

Make Ahead and Storage

Storing Leftovers

Leftover Creamy White Chicken Enchiladas keep beautifully, making them a fantastic choice for meal prep or next-day lunches. Simply transfer cooled enchiladas to an airtight container and refrigerate for up to three days. They may actually taste even better the next day, as the flavors continue to mingle and develop!

Freezing

If you’d like to freeze your enchiladas for later, assemble them completely but hold off on baking. Wrap the unbaked dish tightly with plastic wrap and foil, and stash it in the freezer. When ready, thaw overnight in the fridge, then bake as directed. Alternatively, freeze baked and cooled enchiladas in single-serving portions for quick weeknight meals.

Reheating

To reheat Creamy White Chicken Enchiladas, place them in an oven-safe dish, cover with foil, and bake at 350°F until heated through (usually 15–20 minutes). For a quicker fix, individual portions microwave beautifully—just cover and heat in two-minute bursts until hot and bubbly. Either way, they’re just as delicious as the day you baked them!

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas offer a slightly firmer texture and a hint of sweetness that pairs beautifully with the creamy sauce. Just warm them slightly before rolling to prevent cracking.

Can I make Creamy White Chicken Enchiladas ahead of time?

Yes! You can fully assemble the enchiladas a day in advance—just keep them covered in the fridge. When you’re ready to bake, let them sit at room temperature for 20 minutes, then proceed as usual.

What other cheeses work well in the filling?

Pepper Jack adds a gentle heat and stretchy texture, while Colby or even mozzarella can be swapped in for a milder flavor profile. Just be sure to use cheese that melts smoothly for that signature creamy finish.

Can I make this dish vegetarian?

Definitely! Swap the chicken for sautéed mushrooms, canned black beans, or a medley of roasted vegetables for a vegetarian-friendly version that’s every bit as satisfying.

How spicy are Creamy White Chicken Enchiladas?

They’re mild to medium in spice, thanks to the green chilies and chili powder. If you’re sensitive to heat, use mild chilies and go easy on the spices; if you love heat, feel free to add extra jalapeños or a pinch of cayenne!

Final Thoughts

There’s just something magical about a bubbling pan of Creamy White Chicken Enchiladas—warm, comforting, and brimming with flavor in every forkful. I hope you’ll give this recipe a try and see for yourself how easily it comes together and how happy it makes everyone at the table. Get ready for rave reviews and lots of happy plates!