If you’re on the hunt for a comforting, cheesy dinner that checks all the boxes, these Creamy White Chicken Enchiladas are just what you need. Packed with tender shredded chicken, gooey melted cheese, and a rich, velvety white sauce, this recipe is pure comfort food bliss. It’s perfect for busy weeknights when you want something warm, hearty, and absolutely delicious on the table fast. Trust me, your family will be licking their plates clean!
Why You’ll Love This Recipe
• Easy and Quick: Ready in just 40 minutes from start to finish.
• Creamy and Comforting: A rich, velvety white sauce brings indulgent flavor.
• Perfect for Leftovers: Great for repurposing shredded chicken or rotisserie chicken.
• Crowd-Pleaser: The creamy, cheesy goodness is always a hit at potlucks and family dinners.
Ingredients
• Shredded cooked chicken – Great way to use up leftovers or grab a rotisserie chicken for ease.
• Monterey Jack cheese – Perfect for a creamy, melty finish (Mozzarella works too!).
• Salt, pepper, and Adobo seasoning – For that perfect savory punch.
• Flour tortillas – Soft, pliable, and perfect for rolling.
• Butter – Creates a rich base for your sauce.
• All-purpose flour – Helps thicken the creamy sauce.
• Chicken broth – Adds depth and richness to the sauce.
• Sour cream – The star ingredient for a smooth, tangy white sauce.
• Diced green chiles – For a subtle kick of heat.
Full ingredient list with measurements is provided in the recipe card below.
How to Make Creamy White Chicken Enchiladas
- Preheat and Prep: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- Mix the Filling: In a bowl, combine your shredded chicken, 1 cup of Monterey Jack cheese, and season with salt, pepper, and Adobo seasoning to taste. Stir until well mixed.
- Assemble the Enchiladas: Divide the chicken mixture evenly among the 10 flour tortillas. Roll them up snugly and place them seam-side down in the prepared baking dish.
- Make the White Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until it starts to bubble (don’t let it burn!).
- Add the Good Stuff: Gradually pour in the chicken broth, whisking constantly to keep things smooth. Stir in the sour cream and diced green chiles. Be careful not to let the sauce boil—you want it creamy, not curdled.
- Bake to Perfection: Pour the sauce evenly over the rolled tortillas, making sure to cover every inch. Sprinkle the remaining Monterey Jack cheese on top. Bake for 20-25 minutes until the cheese is melted and bubbly. For an extra golden finish, broil for 1-2 minutes.
Pro Tips for Making Creamy White Chicken Enchiladas
• Rotisserie Chicken Shortcut: Shred a store-bought rotisserie chicken for an effortless filling.
• Cheese Blend Boost: Add a handful of sharp cheddar or pepper jack for extra zing.
• Spice It Up: For more heat, toss in some diced jalapeños or sprinkle chili flakes into the sauce.
How to Serve
• Garnish with fresh cilantro, diced tomatoes, and a squeeze of lime for a bright, zesty finish. • Pair with Spanish rice, refried beans, or a fresh green salad to round out the meal. • A side of guacamole and tortilla chips makes this dinner feel like a fiesta!
Make Ahead and Storage
• Make Ahead: Assemble the enchiladas a day in advance, cover tightly, and refrigerate. Just bake when ready.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: These enchiladas freeze beautifully! Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave individual portions until heated through.
FAQs
Can I use corn tortillas instead of flour tortillas? Absolutely! Corn tortillas add a more traditional touch. Just warm them slightly before rolling to prevent cracking.
What can I substitute for Monterey Jack cheese? Mozzarella, cheddar, or even a Mexican cheese blend work great in this recipe.
Can I add veggies to the filling? Yes! Sautéed bell peppers, onions, or spinach are fantastic additions to bulk up the filling.
Can I make this recipe low-carb? Sure thing! Swap out the flour tortillas for low-carb versions or use large cabbage leaves as wraps.
Ready to dive into a plate of cheesy, creamy goodness? Give this Creamy White Chicken Enchiladas recipe a try and let me know how it turns out! I guarantee it’ll become a new favorite in your dinner rotation.
Creamy White Chicken Enchiladas
Equipment
- 9″x13″ Baking Dish
- Medium Saucepan
Ingredients
Filling
- 2 cups shredded cooked chicken can use rotisserie chicken
- 1 cup shredded Monterey Jack cheese or mozzarella
- 10 flour tortillas taco size
Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles do not drain
- 1 cup shredded Monterey Jack cheese for topping
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- Mix shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning in a bowl.
- Place chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add chicken broth, whisking constantly until smooth. Stir in sour cream and green chiles; do not let it boil.
- Pour sauce over the enchiladas, sprinkle remaining cheese on top, and bake for 20-25 minutes. Optionally broil for 1-2 minutes to brown the cheese.