If there’s one meal that brings everyone around the table with big smiles and even bigger appetites, it’s a bubbling tray of white chicken enchiladas. You know the kind — warm, cheesy, and drenched in a silky smooth white sauce that makes each bite better than the last. Whether you’ve had a tough week and crave comfort or you want to wow your family on a regular weeknight, these creamy white chicken enchiladas are about to become your new go-to.
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I still remember the first time I made these at home. I’d been craving that restaurant-style richness but had no idea it was so simple to recreate. Once you try it for yourself, you’ll see why this recipe stays on repeat in so many kitchens. Ready to get cozy? Let’s dig in.
Why You’ll Love These White Chicken Enchiladas
There are countless ways to make enchiladas, but once you taste this creamy white version, you’ll wonder where it’s been your whole life. Here’s what makes them special — and why they’re about to claim a permanent spot on your dinner rotation.
- Creamy, dreamy sauce: The star is that homemade white sauce. It’s rich but not heavy, with a subtle tang from sour cream and the right kick from green chilies.
- Simple ingredients: Most of what you need is probably in your pantry or fridge right now. No fancy steps, no impossible-to-find add-ins.
- Quick to assemble: Rotisserie chicken cuts the prep down to almost nothing. You’ll have this ready to bake in under 30 minutes.
- Family-friendly: Even picky eaters find themselves scraping the dish clean.
- Freezer-friendly: Double the batch, freeze one tray, and future you will thank present you on a busy weeknight.
Ingredients You’ll Need for Creamy White Chicken Enchiladas
You don’t need to be a professional chef to make restaurant-level white chicken enchiladas. With just a handful of basic ingredients, you’ll create something that tastes like it’s been simmering all day.
Here’s what you’ll need:
| Ingredient | Amount | Notes |
| Shredded cooked chicken | 3 cups | Rotisserie chicken keeps it extra easy. |
| Flour tortillas | 8–10 | Soft taco size works best. |
| Monterey Jack cheese | 2 cups | Freshly shredded melts better. |
| Cream cheese | 4 oz | Softened for easy mixing. |
| Sour cream | 1 cup | Adds creaminess to the sauce. |
| Green chilies | 1 can (4 oz) | Mild or hot, your call! |
| Chicken broth | 1 cup | For the sauce base. |
| Butter | 3 tbsp | To make the roux. |
| All-purpose flour | 3 tbsp | To thicken the sauce. |
| Garlic powder, cumin, salt, pepper | To taste | For seasoning the filling and sauce. |
Pro Tip: Shred your cheese fresh from a block — the pre-shredded bags often contain anti-caking agents that keep it from melting smoothly.
How to Make White Chicken Enchiladas — Step-by-Step
Here’s where the magic happens. Follow these simple steps and you’ll have the coziest, creamiest white chicken enchiladas ready to impress.
1. Prep the Filling
- Combine your shredded chicken in a large bowl.
- Add half of the shredded Monterey Jack, softened cream cheese, and half the can of green chilies.
- Sprinkle in garlic powder, cumin, salt, and pepper.
- Mix until everything’s creamy and well-blended.
2. Roll Up the Enchiladas
- Warm your tortillas slightly in the microwave or on a skillet so they’re flexible.
- Spoon a generous amount of filling down the center of each tortilla.
- Carefully roll each tortilla snugly and arrange them seam-side down in a well-greased 9×13-inch baking pan.
3. Make That Dreamy White Sauce
- In a medium-sized saucepan, gently melt the butter over medium heat.
- Whisk in the flour and cook for a minute or two to make a simple roux — this helps the sauce thicken nicely.
- Gradually add the chicken broth while whisking continuously to keep the sauce smooth and lump-free.
- After the sauce has thickened, remove it from the heat and mix in the sour cream along with the leftover green chilies.
- Season with a pinch of salt and pepper.
4. Pour, Top, and Bake
- Evenly drizzle the rich white sauce over the enchiladas, ensuring each one is well coated.
- Sprinkle the remaining Monterey Jack cheese on top.
- Place the dish in an oven heated to 350°F (175°C) and bake for 20 to 25 minutes, until the sauce bubbles and the cheese develops a light golden crust.
Your kitchen will smell incredible, so good luck not peeking every five minutes!
Tips for the Best Creamy White Chicken Enchiladas
You don’t need a secret family recipe to master this dish. Just a few smart tips and your white chicken enchiladas will come out perfect every time.
✅ Use fresh cheese: Pre-shredded cheese doesn’t melt as smoothly. Take the extra minute to shred it yourself.
✅ Warm the tortillas: Cold tortillas are stiff and prone to tearing. A quick zap makes them pliable.
✅ Make it ahead: Assemble the whole tray the night before and pop it in the fridge. Dinner the next day will be a breeze.
✅ Freeze for later: Prep an extra pan, wrap it tightly in foil and plastic wrap, and freeze for up to three months. Bake from frozen, adding about 15–20 extra minutes to the cook time.
Easy Variations to Try
The beauty of enchiladas? They’re endlessly flexible. Switch things up when you want to keep dinner exciting.
✨ Try turkey: Leftover turkey works just as well as chicken — perfect after the holidays.
✨ Add veggies: Stir in sautéed onions, bell peppers, or even spinach for extra nutrition.
✨ Make it spicier: Use pepper jack cheese or add a diced jalapeño to the filling.
✨ Mix up the sauce: Stir in a spoonful of salsa verde for a fresh, zesty kick.
What to Serve with White Chicken Enchiladas
Your creamy white chicken enchiladas are already the star, but the right sides can turn dinner into a full-on fiesta.
🥗 Fresh sides: A crisp garden salad with lime vinaigrette balances the richness.
🍚 Cilantro lime rice: Light and fluffy rice tossed with fresh cilantro and a squeeze of lime adds a refreshing zing to every mouthful.
🥑 Chips and guac: A must-have for any Tex-Mex spread.
🌽 Street corn: If you want to really impress, serve with Mexican-style elote.
Frequently Asked Questions About White Chicken Enchiladas
Is it okay to swap flour tortillas for corn tortillas?
Absolutely. Corn tortillas add a delicious flavor and hold up well to the sauce. Just warm them first to keep them from cracking when you roll.
How do I keep my white chicken enchiladas from getting soggy?
Don’t drown them in sauce — just enough to cover is perfect. Also, bake them uncovered for the last few minutes to let the tops get slightly golden and the edges crispy.
Is it possible to prepare white chicken enchiladas in advance?
You sure can. You can put everything together up to a day early — just cover the dish well and keep it chilled in the fridge until baking time.
Can I freeze white chicken enchiladas?
Yes! White chicken enchiladas freeze beautifully. Wrap your unbaked enchiladas well, freeze, and when you’re ready to enjoy, bake straight from frozen — just add extra time.
Printable Recipe Card
Creamy White Chicken Enchiladas
Prep time: 20 min | Cook time: 25 min | Total time: 45 min | Servings: 8 enchiladas
| Ingredient | Amount |
| Cooked shredded chicken | 3 cups |
| Flour tortillas | 8–10 |
| Monterey Jack cheese | 2 cups |
| Cream cheese | 4 oz |
| Sour cream | 1 cup |
| Green chilies | 1 can |
| Chicken broth | 1 cup |
| Butter | 3 tbsp |
| All-purpose flour | 3 tbsp |
| Garlic powder, cumin, salt, pepper | To taste |
Instructions:
- Combine the shredded chicken with cream cheese, half of the shredded cheese, and green chilies until well blended.
- Roll into tortillas, place seam-side down in a greased dish.
- Make sauce: Melt butter, whisk in flour, add broth until thickened, then stir in sour cream and chilies.
- Pour sauce over enchiladas, sprinkle cheese.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly.
A Few Final Thoughts
There’s something deeply satisfying about gathering your people around the table for a meal like this. These creamy white chicken enchiladas check all the boxes: comfort food, easy prep, and a dish you’ll crave again before you’ve even cleared the plates.
If you try this recipe, share your spin on it! Add your favorite toppings, sneak in some veggies, or tweak the heat to your liking — that’s the magic of cooking at home. And don’t forget to come back and drop a comment below. Did your crew love it? Any fun tweaks you’d recommend to other readers?
Your Next Steps
✅ Save this recipe for later.
✅ Share it with a friend who needs an easy, delicious dinner idea.
✅ Leave your feedback in the comments below — I’d love to hear how your white chicken enchiladas turned out!
Happy cooking and even happier eating. 🌮💛
Ready to make your kitchen smell like the best Tex-Mex spot in town? Go on — your creamy white chicken enchiladas are waiting!
