Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken (rotisserie recommended); 8 flour tortillas (soft taco size); 2 cups Monterey Jack or mozzarella cheese, shredded (divided); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Optional: chopped cilantro, sliced jalapeños, or a squeeze of lime for garnish

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Creamy White Chicken Enchiladas are a rich and satisfying twist on traditional enchiladas. I roll tender shredded chicken into soft tortillas, smother them in a homemade white sauce made with sour cream and green chiles, and top everything with melty cheese. It’s creamy, cheesy, and full of comforting flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and always a hit at the dinner table. The white sauce is smooth and flavorful without being too heavy, and the green chiles give it just enough zip. It’s easy to prep ahead, and I can double the recipe for a crowd or freeze it for later. Whether I serve it with rice, beans, or a fresh salad, it’s one of those meals that always gets cleaned off the plate. Creamy White Chicken Enchiladas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie works great)
Flour tortillas (soft taco size)
Monterey Jack or mozzarella cheese, shredded
Butter
All-purpose flour
Chicken broth
Sour cream
Canned diced green chiles
Garlic powder
Salt and pepper
Optional: chopped cilantro, jalapeños, or a squeeze of lime for garnish

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I mix the shredded chicken with 1 cup of shredded cheese in a bowl.
I divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in the prepared dish.
In a saucepan, I melt the butter over medium heat, then whisk in the flour to make a roux.
I slowly whisk in the chicken broth and cook until thickened and smooth.
I remove the pan from heat and stir in the sour cream, green chiles, garlic powder, salt, and pepper.
I pour the white sauce evenly over the enchiladas and top with the remaining cheese.
I bake uncovered for 20–25 minutes, then broil for 2–3 minutes if I want the cheese lightly golden and bubbly.
I let it cool slightly before serving and garnish with fresh cilantro or sliced jalapeños if I’m feeling fancy.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 25 minutes to bake, so dinner is ready in about 40 minutes.

Variations

Sometimes I stir sautéed onions or cooked spinach into the chicken mixture for extra flavor. I’ve also used corn tortillas for a gluten-free version or added black beans to make it heartier. If I want a bit more spice, I mix in some chopped jalapeños or use pepper jack cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and bake in a 350°F oven until warmed through or microwave individual portions for about 1–2 minutes. These also freeze well—I just assemble them without baking, wrap the dish tightly, and freeze. When I’m ready to cook, I thaw overnight in the fridge and bake as usual. Creamy White Chicken Enchiladas

FAQs

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. It works fine, though I prefer rotisserie or home-cooked chicken for better texture.

What’s the best cheese to use?

I usually go with Monterey Jack for its creamy melt, but mozzarella, white cheddar, or a Mexican blend also work great.

Can I make it ahead of time?

Definitely. I assemble the enchiladas, cover, and refrigerate them for up to 24 hours before baking.

Is this dish spicy?

Not really. The green chiles add flavor without much heat. If I want it spicier, I add jalapeños or a dash of hot sauce.

Can I use Greek yogurt instead of sour cream?

Yes, I’ve swapped in plain Greek yogurt and it works well. It gives a slightly tangier flavor but keeps the creamy texture.

Conclusion

Creamy White Chicken Enchiladas are one of my go-to comfort meals—easy to make, rich in flavor, and always satisfying. The tender chicken, creamy white sauce, and gooey cheese come together for a dinner that feels special but doesn’t take much effort. Whether I’m feeding the family or prepping ahead for busy nights, this recipe is always a favorite.

Creamy White Chicken Enchiladas

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Creamy White Chicken Enchiladas are a comforting, cheesy twist on the traditional enchilada. Tender shredded chicken is wrapped in soft tortillas, covered in a creamy sour cream and green chile sauce, and baked until bubbly and golden.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: Mexican-American
Diet: Halal

Ingredients

2 cups shredded cooked chicken (rotisserie recommended)
8 flour tortillas (soft taco size)
2 cups Monterey Jack or mozzarella cheese, shredded (divided)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
1/2 teaspoon garlic powder
Salt and pepper, to taste
Optional: chopped cilantro, sliced jalapeños, or a squeeze of lime for garnish

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, mix shredded chicken with 1 cup of cheese.
Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the prepared dish.
In a saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1 minute.
Gradually whisk in the chicken broth. Cook, stirring, until the sauce thickens.
Remove from heat and stir in sour cream, green chiles, garlic powder, salt, and pepper.
Pour the sauce evenly over the enchiladas in the dish. Top with the remaining cheese.
Bake uncovered for 20–25 minutes. Broil for 2–3 minutes for a golden top if desired.
Let cool slightly, then garnish with cilantro or jalapeños before serving.