I love making Easy White Chicken Enchiladas with Creamy White Sauce when I want something rich, comforting, and full of flavor. Tender shredded chicken is wrapped in soft tortillas, covered in a smooth, creamy sauce, and baked until bubbly and golden. For me, it’s the perfect cozy dinner that feels indulgent yet simple to prepare.
Why You’ll Love This Recipe
I love how creamy and satisfying these enchiladas turn out every time. The white sauce adds a velvety texture that pairs beautifully with the seasoned chicken and melted cheese.
I also appreciate how easy they are to assemble. I can use leftover or rotisserie chicken to save time, and the whole dish comes together quickly before baking. It’s a reliable recipe that’s always a hit with family and guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken
8 small flour tortillas
2 cups shredded Monterey Jack or mozzarella cheese
For the creamy white sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
Black pepper to taste
Optional garnish: chopped cilantro or sliced green onions
Directions
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I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
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I place a portion of shredded chicken and a small handful of cheese into each tortilla, then roll them tightly and arrange them seam-side down in the baking dish.
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In a saucepan over medium heat, I melt the butter.
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I whisk in the flour and cook for about 1 minute to form a smooth paste.
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I gradually pour in the chicken broth while whisking constantly to prevent lumps.
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I cook the mixture until it thickens, about 3–4 minutes.
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I reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and black pepper.
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I pour the creamy white sauce evenly over the enchiladas.
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I sprinkle the remaining cheese on top.
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I bake for 20–25 minutes, until the cheese is melted and the sauce is bubbly.
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I let the enchiladas rest for about 5 minutes before garnishing and serving.
Servings and timing
This recipe makes about 4 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Variations
I sometimes add sautéed onions or bell peppers to the chicken filling for extra flavor. When I want a bit more heat, I mix in chopped jalapeños or a pinch of cayenne pepper.
If I prefer corn tortillas, I warm them first to prevent cracking. I also enjoy adding a small amount of cream cheese to the filling for an even richer texture.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the enchiladas in a 350°F (175°C) oven for about 10–15 minutes until heated through. I can also microwave individual portions in short intervals, though I find the oven keeps the texture better.
If I want to freeze them, I assemble the enchiladas without baking and freeze them tightly covered for up to 2 months. I thaw overnight in the refrigerator before baking.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken to save time and add extra flavor.
How do I keep the sauce from curdling?
I lower the heat before stirring in the sour cream and avoid boiling the sauce once it’s added.
Can I make these ahead of time?
Yes, I assemble them in advance and refrigerate until ready to bake.
What cheese works best for white chicken enchiladas?
I prefer Monterey Jack because it melts smoothly, but mozzarella also works well.
Can I make this recipe gluten-free?
Yes, I use gluten-free flour for the sauce and gluten-free tortillas if needed.
Conclusion
I find Easy White Chicken Enchiladas with Creamy White Sauce to be one of the most comforting and satisfying dinners I can prepare. The tender chicken, creamy sauce, and melted cheese create a rich and flavorful dish that always pleases. Whenever I want a warm, crowd-pleasing meal, this recipe is always a favorite in my kitchen.
