Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 8-10 medium flour tortillas; 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 the white sauce); 3 tablespoons all-purpose flour (for the roux); 2 cups chicken broth (for the white sauce); 1 cup sour cream (room temperature); 1/2 teaspoon ground cumin; Salt and pepper, to taste

By: GORDON ALEX | Published onFebruary 15, 2026

Delicious creamy white chicken enchiladas topped with cheese and herbs

Chicken Recipes

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Creamy White Chicken Enchiladas are one of those recipes that just hit the spot every time. They’re creamy, cheesy, and packed with flavor, making them a fantastic choice for any occasion. I first stumbled upon this dish at a potluck, where it quickly became the star of the table. The blend of tender shredded chicken, zesty green chiles, and that luscious white sauce is enough to make anyone come back for seconds—if not thirds! Finding a cozy recipe that brings comfort and joy to family dinners is truly special, and this one has earned its place in our weekly rotation.

Reasons to Give This Dish a Try

What makes Creamy White Chicken Enchiladas so irresistible? For starters, they come together easily, which makes them ideal for busy weeknights or when you want to impress guests with minimal effort. Not only is this dish budget-friendly (hello, rotisserie chicken!), but it’s also kid-approved. With a gooey layer of cheesy goodness on top, even the pickiest eaters will dive right in.

"This is my go-to recipe for family gatherings! Everyone raves about these enchiladas, and they disappear in minutes." — Happy Home Cook

How This Recipe Comes Together

Creating these Creamy White Chicken Enchiladas involves a few straightforward steps that combine fresh ingredients into a satisfying meal. You start by whipping up a simple white sauce, mix the filling, roll it all up in tortillas, and then let the oven do its magic. The entire process only takes about an hour from start to finish, making it perfect even for a weeknight dinner.

What You’ll Need

Gathering your ingredients is a breeze! Here’s what you’ll need:

8-10 medium flour tortillas
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 the white sauce)
3 tablespoons all-purpose flour (for the roux)
2 cups chicken broth (for the white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon ground cumin
Salt and pepper, to taste

You’ll also find that these ingredients can often be substituted based on what you have on hand. For example, leftover turkey can stand in for chicken, and you can mix up the cheese varieties to suit your taste!

Step-by-Step Instructions

To begin, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring continuously, until it forms a smooth, light golden paste—this is your roux for the velvety white sauce. Gradually mix in the chicken broth and keep whisking until the sauce thickens, which should take around 3-4 minutes.

Once that’s done, remove it from the heat and stir in the sour cream, cumin, salt, and pepper until everything is perfectly combined.

Next, in a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and one cup of the cheese mixture. Mix well to ensure a delightful filling.

Preheat your oven to 350°F. Spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish. Place approximately 1/3 cup of the chicken mixture in the center of each tortilla, roll it up tightly, and arrange seam-side down in the prepared dish.

Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Top with the remaining Monterey Jack and cheddar cheese. Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese has melted to golden perfection. Allow the dish to rest for 5 minutes before serving so the sauce can set properly.

Best Ways to Enjoy It

These Creamy White Chicken Enchiladas are delightful on their own, but pairing them with the right sides can elevate your meal even further. Try serving them with a fresh avocado salad, Mexican rice, or some zesty lime wedges to brighten up the flavors. When plattered, consider garnishing with more cilantro or chopped green onions for that appealing touch.

Storage and Reheating Tips

To keep leftovers fresh, store the enchiladas in an airtight container in the fridge for up to 3 days. If you want to enjoy them later on, consider wrapping individual portions in foil and freezing them; they’ll keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then reheat in the oven at 350°F until warmed through.

Pro Chef Tips

Balance the Flavor: Feel free to play with spices! A dash of smoked paprika or a pinch of chili powder can add an exciting twist.
Cheese Options: Experiment with different cheese types, such as pepper jack for heat, or gouda for a smokier flavor.
Make Ahead: You can prepare the enchiladas ahead of time and store them unbaked in your fridge overnight. Simply bake when you’re ready!

Creative Twists

There are countless ways to put a spin on Creamy White Chicken Enchiladas. You can easily swap in sautéed mushrooms or spinach for added veggies, switch the proteins to beef or black beans for a vegetarian option, or even top them with a homemade salsa verde for extra zing. The possibilities are endless!

Your Questions Answered

How much time does it take to make Creamy White Chicken Enchiladas?
It takes about 60 minutes from start to finish, with about 30 minutes of active cooking time.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used, although they may tear more easily. To help prevent this, consider briefly warming them before filling.
Is this dish freezer-friendly?
Yes! You can freeze the unbaked enchiladas for up to 3 months. Just be sure to cover them well with foil or plastic wrap.
How do I make this dish spicier?
If you like heat, use spicy diced green chiles or add sliced jalapeños to the filling for an extra kick.
Can I substitute the chicken with something else?
Certainly! You can use shredded turkey, canned tuna, or even a mix of beans for a vegetarian option.
What’s the best way to reheat leftovers?
To reheat, simply place them in an oven at 350°F for about 20 minutes until warmed through, covering with foil if necessary to keep the cheese from browning too much.
How do I make the sauce dairy-free?
Substitute the sour cream with a dairy-free alternative like cashew cream and use coconut milk for the white sauce; adjust seasonings as needed.
Do these enchiladas hold well for meal prep?
Yes, they are great for meal prep! Just portion them out in individual containers for a quick weekday lunch option.

Whether you’re preparing for a family dinner or a gathering with friends, these Creamy White Chicken Enchiladas are sure to impress everyone at the table. Enjoy the creamy goodness!