Creamy White Chicken Enchiladas in a soft tortillas filled with shredded chicken and cheese, smothered in a creamy white sauce, then baked to golden, bubbly perfection—this dish is a comforting classic that’s perfect for any occasion.
Why You’ll Love This Recipe
I enjoy how versatile and easy these creamy white chicken enchiladas are to prepare. They’re a family favorite, combining rich, cheesy flavors with a slightly tangy white sauce. Whether I’m using leftover chicken or a store-bought rotisserie chicken, the recipe always feels effortless yet tastes like a labor of love. The creamy sauce and melty cheese create a cozy dish that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
8 flour tortillas (8-inch size)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles, drained
Salt and pepper to taste
Optional toppings: chopped cilantro, diced tomatoes, or sliced jalapeños
Directions
Preheat Oven: I start by preheating my oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
Assemble Enchiladas: In a large bowl, I mix the shredded chicken with 1 cup of shredded cheese. Then, I divide the mixture evenly among the tortillas, roll them tightly, and place them seam-side down in the prepared baking dish.
Make the White Sauce: In a medium saucepan, I melt the butter over medium heat. Once melted, I whisk in the flour and cook it for 1-2 minutes until it’s bubbly and golden. Gradually, I whisk in the chicken broth, stirring constantly to avoid lumps, and cook until the sauce thickens, which takes about 3-4 minutes.
Add Sour Cream and Chiles: After removing the saucepan from heat, I stir in the sour cream and diced green chiles, seasoning with salt and pepper to taste.
Pour and Bake: I pour the sauce evenly over the enchiladas, sprinkle the remaining shredded cheese on top, and bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Once out of the oven, I let the dish cool for 5 minutes before garnishing with cilantro, tomatoes, or jalapeños, and serving warm.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
Protein Swap: I sometimes swap the chicken for cooked ground beef, shredded pork, or turkey for a fun twist.
Spice It Up: Adding a dash of hot sauce or a sprinkle of cayenne to the white sauce brings some extra heat.
Low-Carb Option: I’ve tried this recipe with low-carb tortillas, and it works wonderfully for a lighter meal.
Vegetarian Version: I replace the chicken with sautéed mushrooms, bell peppers, and black beans for a delicious vegetarian enchilada.
Cheese Choices: I love experimenting with cheeses like pepper jack for a spicier kick or queso fresco for a milder taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the enchiladas in a microwave-safe dish and heat in 30-second intervals until warmed through. For a crispier texture, I reheat them in the oven at 350°F for 10-15 minutes. These enchiladas can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
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FAQs
How can I make this recipe gluten-free?
I use gluten-free tortillas and swap the all-purpose flour with a gluten-free flour blend for the white sauce.
Can I make these enchiladas ahead of time?
Yes! I assemble the enchiladas and store them covered in the refrigerator for up to 24 hours. When I’m ready to bake, I prepare the white sauce and pour it over just before baking.
What side dishes pair well with this recipe?
I like serving these enchiladas with a side of Spanish rice, refried beans, or a fresh green salad for a complete meal.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well, though I recommend warming them slightly to prevent cracking while rolling.
What can I substitute for sour cream?
Greek yogurt is a great alternative to sour cream if I want a lighter option without sacrificing creaminess.
Conclusion
Creamy white chicken enchiladas are a simple yet satisfying dish that never fails to impress. The combination of tender chicken, gooey cheese, and a luscious white sauce creates a comforting meal that’s sure to be a hit. Whether for a weeknight dinner or a casual gathering, I know this recipe will always bring smiles to the table. Enjoy.
📖 Recipe:
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Creamy White Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy White Chicken Enchiladas are a comforting classic featuring soft tortillas filled with shredded chicken and cheese, topped with a luscious white sauce, and baked to golden perfection. Perfect for weeknight dinners or family gatherings, this dish combines rich, cheesy flavors with effortless preparation.
Ingredients
2 cups cooked, shredded chicken (e.g., rotisserie chicken)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
8 flour tortillas (8-inch size)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles, drained
Salt and pepper to taste
Optional: chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Assemble Enchiladas: Combine shredded chicken and 1 cup of shredded cheese in a bowl. Divide evenly among tortillas, roll tightly, and place seam-side down in the prepared baking dish.
- Make the Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly. Gradually whisk in chicken broth, cooking until thickened (about 3–4 minutes).
- Add Sour Cream and Chiles: Remove from heat, then stir in sour cream and diced green chiles. Season with salt and pepper to taste.
- Pour and Bake: Pour sauce over the enchiladas. Top with remaining cheese. Bake for 20–25 minutes, or until bubbly and golden.
- Garnish and Serve: Let cool for 5 minutes. Garnish with cilantro, tomatoes, or jalapeños as desired and serve warm.
Notes
Make Ahead: Assemble enchiladas up to 24 hours in advance. Prepare the sauce fresh before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.
Variations: Use corn tortillas for a gluten-free option, or substitute sour cream with Greek yogurt for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
