Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are cheesy, comforting, and packed with flavor. Each bite is full of tender chicken wrapped in a soft tortilla, covered in a creamy white sauce. It’s the perfect dish for busy weeknights, family dinners, or when you just want something warm and delicious. 

This recipe started on a night when I didn’t know what to make for dinner. I had some leftover chicken, a little bit of cheese, and a half-empty container of sour cream. I didn’t want plain chicken again—I wanted something creamy, cheesy, and a little exciting. 

Then I remembered a dish my aunt made at a family get-together. It was a pan of white chicken enchiladas that disappeared in minutes. Everyone loved them, and I could still remember how rich and tasty they were. 

So, I grabbed what I had in the kitchen and gave it a try. I added green chiles, mixed up a creamy sauce, and rolled everything into soft tortillas. When I pulled the dish out of the oven, it was bubbling and golden—just right. And when I took that first bite, I knew this would become one of my go-to meals. Now, I’m sharing it with you, so you can enjoy it too! 

Why You’ll Love This Recipe 

• Creamy and Cheesy in Every Bite 
  The homemade white sauce is rich, smooth, and packed with flavor. When it melts together with gooey cheese and tender chicken, it becomes comfort food at its finest. 

• Fast and Family-Friendly 
  This recipe comes together quickly, especially if you use rotisserie chicken. It’s simple enough for a weeknight dinner but delicious enough to serve to guests. 

• Great for Leftovers 
  These enchiladas reheat like a dream. You can make a batch ahead of time and enjoy them for lunch the next day—or freeze them for future meals. 

• Mild but Flavorful 
  Don’t worry—this dish isn’t spicy unless you want it to be. The green chiles add just a hint of warmth, so it’s perfect for picky eaters or younger kids. 

• Customizable for Any Taste 
  You can easily switch up the filling or sauce to match what you like or what you have in the fridge. Want to add veggies, extra spice, or swap the tortillas? Go for it! 

Ingredients You’ll Need 

For the Filling: 

• 2 cups cooked shredded chicken 

• 1 cup shredded Monterey Jack cheese 

• 1 can (4 oz) diced green chiles 

• 1/2 teaspoon garlic powder 

• 1/2 teaspoon onion powder 

• Salt and pepper to taste 

For the Tortillas: 

• 8 soft flour tortillas (8-inch size) 

For the Creamy White Sauce: 

• 2 tablespoons butter 

• 2 tablespoons all-purpose flour 

• 2 cups chicken broth 

• 1 cup sour cream 

• 1 cup shredded Monterey Jack cheese 

• 1/2 teaspoon cumin (optional) 

• Salt and pepper to taste 

Optional Add-ins: 

• Chopped cilantro – for a fresh pop of flavor at the end. 

• Sliced jalapeños – if you want to add some heat. 

• Cream cheese (2 oz) – mix it into the sauce for an even richer texture. 

• Chopped cooked spinach or corn – for a little veggie boost. 

How to Make the Recipe (Step-by-Step) 

Step 1: Prepare the Chicken Filling 

Start by getting your filling ready. In a large bowl, mix the shredded chicken, shredded Monterey Jack cheese, diced green chiles, garlic powder, onion powder, salt, and pepper. Stir everything well so the flavors blend and the chicken gets coated with cheesy goodness. This flavorful mix will be the star of your enchiladas. 

Step 2: Make the Creamy White Sauce 

In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about one to two minutes to create a smooth base. Slowly pour in the chicken broth while whisking to keep the sauce from becoming lumpy. Bring the mixture to a gentle simmer. 

Reduce the heat to low and stir in the sour cream and shredded cheese. If you like, add a pinch of cumin for extra flavor. Keep stirring until the sauce is creamy and the cheese has melted completely. Taste and adjust the salt and pepper as needed, then set the sauce aside. 

Step 3: Fill and Roll the Enchiladas 

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Lay out your tortillas on a flat surface. Scoop a generous spoonful of the chicken filling into the center of each tortilla, then roll them up snugly. Place each roll seam-side down in the prepared baking dish. 

Step 4: Add Sauce and Bake 

Once all the tortillas are arranged in the dish, pour the creamy white sauce evenly over the top. Make sure every enchilada is fully covered. If you love extra cheese, feel free to sprinkle more on top for that golden, gooey finish. 

Cover the baking dish with foil and place it in the oven. Bake for 20 minutes to let everything heat through. Then remove the foil and bake for another 10 minutes, or until the top is bubbling and lightly golden. 

Step 5: Rest and Serve 

When the enchiladas are done, let them rest for 5 to 10 minutes before serving. This helps the sauce thicken slightly and makes them easier to slice and serve. Now it’s time to dig in and enjoy every creamy, cheesy bite! 

Pro Tips and Variations 

Pro Tips for Perfect Enchiladas 

Use pre-cooked chicken to save time. 
Rotisserie chicken is a lifesaver here. It’s flavorful, juicy, and shreds easily. If you’re cooking chicken from scratch, seasoning it with a little salt, pepper, and garlic powder will boost the flavor. 

Warm the tortillas before filling. 
Microwave them for about 20 seconds wrapped in a damp paper towel. This keeps them soft and helps prevent cracking when you roll them up. 

Spread a little sauce on the bottom of the dish. 
Before placing your rolled enchiladas in the pan, add a thin layer of the creamy sauce. This keeps the bottoms from sticking and adds even more flavor. 

Don’t overfill the tortillas. 
A few tablespoons of filling per tortilla is just right. Overstuffing can cause the enchiladas to burst open while baking. 

Let the dish rest before serving. 
Giving it 5 to 10 minutes after baking helps the sauce set up and makes the enchiladas easier to serve without falling apart. 

Easy Variations to Try 

Make it spicy. 
If you like heat, add chopped jalapeños, a dash of cayenne pepper, or use pepper jack cheese instead of Monterey Jack. 

Add veggies. 
Sneak in some finely chopped spinach, sautéed mushrooms, or sweet corn into the chicken mixture for added flavor and nutrition. 

Try a different protein. 
No chicken? No problem. You can use shredded turkey, cooked ground beef, or even pulled pork for a fun twist. 

Go vegetarian. 
Swap the meat for black beans, roasted vegetables, or a combo of cheese and sautéed peppers. You’ll still get all that creamy, cheesy goodness. 

Use corn tortillas. 
If you prefer corn over flour tortillas, just make sure to soften them first by heating them in a pan or microwave so they don’t tear. 

Add cream cheese for extra richness. 
Stir a couple of tablespoons of softened cream cheese into the sauce for an even creamier texture and a slight tang. 

Best Side Dishes to Serve With It 

1. Mexican Rice 

Light, fluffy, and full of flavor, Mexican rice is a classic choice. The tomato and garlic base balances the creamy enchiladas perfectly. Make it on the stovetop or in a rice cooker for a stress-free side. 

2. Refried Beans or Black Beans 

Beans bring protein and texture to the table. Warm, creamy refried beans or seasoned black beans are both excellent options. Serve them on the side or spoon a little right onto the plate for dipping. 

3. Fresh Green Salad 

A crisp green salad with romaine, tomatoes, and a tangy vinaigrette can help cut through the richness of the enchiladas. Add avocado slices or a sprinkle of cotija cheese for a fresh twist. 

4. Street Corn (Elote) 

This sweet, smoky, and creamy corn dish is always a hit. Grilled or roasted corn slathered with mayo, lime, chili powder, and cheese pairs beautifully with the enchiladas’ cheesy sauce. 

5. Chips and Guacamole 

You can never go wrong with tortilla chips and a big bowl of guac. The cool, creamy avocado is a great contrast to the warm enchiladas—and it’s always the first thing to disappear! 

6. Pico de Gallo or Salsa 

A spoonful of fresh salsa or pico adds brightness and texture to your plate. Go for mild or spicy depending on your taste, or offer a few varieties so everyone can choose their favorite. 

7. Roasted Veggies 

Roasting veggies like bell peppers, zucchini, or carrots with a little olive oil and seasoning makes for a healthy and flavorful side. It’s also a great way to sneak in more color and nutrients. 

8. Cilantro Lime Rice 

If you’re not into tomato-based rice, try cilantro lime rice. It’s zesty and light—perfect with the creamy sauce of the enchiladas. 

Storage and Reheating 

How to Store Leftovers 

If you have any enchiladas left (lucky you!), let them cool down to room temperature before storing. Place the leftovers in an airtight container or cover your baking dish tightly with foil or plastic wrap. Keep them in the fridge for up to 3–4 days. 

You can also freeze them! For best results, wrap individual enchiladas in foil and then place them in a freezer-safe bag or container. Frozen enchiladas will stay good for about 2 months. Just label them with the date so you don’t forget. 

Reheating Tips 

For the oven method, preheat your oven to 350°F. If you’re reheating a full pan, cover it with foil and bake for about 20–25 minutes, or until heated through. If you’re just warming up a single serving, use a small oven-safe dish and check it after 10–15 minutes. 

The microwave works great for smaller portions. Place one or two enchiladas on a plate and cover loosely with a damp paper towel. Heat on medium power for 1–2 minutes, checking halfway through. This helps prevent the tortillas from drying out or becoming rubbery. 

If the sauce seems a little thick after reheating, you can stir in a splash of milk or chicken broth to bring back the creaminess. 

Common Mistakes to Avoid 

1. Using Cold Tortillas 

Trying to roll cold tortillas is a recipe for cracks and tears. Warm them up in the microwave or in a dry skillet for a few seconds so they’re soft and easy to work with. 

2. Overfilling the Tortillas 

It’s tempting to stuff as much filling as you can into each tortilla, but too much can cause them to burst open while baking. Stick to about 1/3 cup of filling per tortilla for the best results. 

3. Skipping the Sauce on the Bottom 

Adding a thin layer of the creamy sauce to the bottom of your baking dish helps prevent sticking and keeps the enchiladas from drying out. It also adds even more flavor. 

4. Letting the Sauce Boil 

When making your white sauce, keep the heat low and stir often. If it boils too hard, the sour cream might separate, giving you a grainy texture instead of smooth and creamy. 

5. Not Seasoning the Sauce 

Don’t forget to taste your sauce before you pour it over the enchiladas. A little extra salt or a dash of cumin can make all the difference in flavor. 

6. Skipping the Rest Time 

Let the enchiladas rest for 5 to 10 minutes after baking. This helps the sauce thicken slightly and makes the enchiladas easier to slice and serve without falling apart. 

7. Using Too Much Cheese on Top 

Yes, cheese is amazing—but too much can weigh everything down or make the top greasy. A light sprinkle is all you need to get that golden, bubbly finish. 

Creamy White Chicken Enchiladas FAQ