Creamy White Chicken Enchiladas

Hey there, hungry friend! If you’re craving something creamy, cheesy, and totally comforting, these creamy white chicken enchiladas are calling your name. Imagine soft tortillas wrapped around tender chicken and smothered in a rich, velvety white sauce. Trust me, your kitchen will smell incredible, and dinner will be unforgettable. Whether you’re a pro in the kitchen or just starting out, this easy recipe for white chicken enchiladas is about to become your go-to favorite.

What Makes Creamy White Chicken Enchiladas Special

Let’s be real: white chicken enchiladas aren’t just food—they’re an experience. The secret lies in the dreamy white sauce, perfectly seasoned with garlic, cumin, and sour cream, creating a silky coating that turns tortillas into pure magic.

Unlike their red-sauce cousins, creamy white chicken enchiladas offer a milder flavor profile that’s rich, savory, and incredibly versatile. Plus, they’re a breeze to make. Whether you’re hosting Taco Tuesday or meal-prepping for the week, these enchiladas deliver every time.

Ingredients You’ll Need

Ready to make some magic? Here’s what you’ll need for these white chicken enchiladas:

Filling:

• 3 cups cooked, shredded chicken (rotisserie chicken saves the day!)
• 2 cups shredded Monterey Jack cheese (or your favorite melty cheese)
• 1 cup sour cream
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Sauce:

• 4 tablespoons butter (because butter makes everything better)
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream (the more, the merrier)
• 1 teaspoon onion powder
• ½ teaspoon cumin (a subtle spice boost)

Assembly:

• 8 large flour tortillas
• 1 cup shredded cheese (because extra cheese = extra love)
• Fresh cilantro for garnish (optional but highly recommended)

Step-by-Step Instructions

Making white chicken enchiladas is easier than you think. Follow these steps for a foolproof recipe:

1. Prep the Filling:
   Combine shredded chicken, Monterey Jack cheese, sour cream, garlic powder, salt, and pepper in a large bowl. Give it a taste (chef’s privilege!) and adjust the seasoning if needed.

1. Create the Sauce:
   Melt butter in a medium saucepan over medium heat. Stir in the flour and cook until golden, about 1 minute. Gradually whisk in the chicken broth until smooth and thickened. Stir in sour cream, onion powder, and cumin. Pro tip: Taste your sauce and swoon—it’s that good.

2. Assemble the Enchiladas:
   Spoon a generous amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish. Repeat until all tortillas are filled and snuggled together.

1. Top with Sauce and Bake:
   Pour the creamy white sauce over the enchiladas, ensuring they’re fully coated. Sprinkle shredded cheese on top like a boss. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is golden and bubbly.

Pro Tips for Success

• Shredding Hack: Use a stand mixer with a paddle attachment to shred warm chicken in seconds.
• Cheese Swap: If Monterey Jack isn’t your thing, try pepper jack for a spicy kick or mozzarella for extra gooeyness.
• Spice it Up: Add diced green chiles or a dash of chili powder to the sauce for a zesty twist.
• Make It Quick: Use pre-cooked chicken or leftover rotisserie chicken for easy white chicken enchiladas.

What to Serve With Creamy White Chicken Enchiladas

Not sure what to serve alongside your white chicken enchiladas? Here are some crowd-pleasers:

• Mexican Rice: A classic pairing that never fails.
• Black Beans: Simple, hearty, and protein-packed.
• Fresh Guacamole: Because avocados make everything better.
• Crispy Tortilla Chips: Perfect for scooping up any leftover sauce.

Storage and Leftovers

Here’s how to keep your creamy white chicken enchiladas fresh for later:

• Refrigerator: Store them in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.
• Freezer: Assemble the enchiladas but don’t bake them. Wrap the dish in foil and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.

Whether you’re meal prepping or saving leftovers, white chicken enchiladas reheat beautifully, making them a win-win dish.

Similar Recipes to Try

Craving more Mexican-inspired goodness? Check out these recipes:

• Cheesy Beef Enchiladas: Packed with bold flavors and a spicy red sauce.
• Vegetarian Black Bean Enchiladas: A wholesome, plant-based option.
• Spinach and Artichoke Quesadillas: Creamy, cheesy, and so easy to make.
• Mediterranean Chicken Wraps: A fresh, healthy alternative when you want something lighter.

Creamy White Chicken Enchiladas

Creamy white chicken enchiladas are the ultimate comfort food, filled with tender chicken, gooey cheese, and smothered in a velvety white sauce. Perfect for an easy, crowd-pleasing dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cuisine Mexican

Servings 8

Ingredients

  

For the Filling:

• 3 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 teaspoon onion powder
• ½ teaspoon cumin

For Assembly:

• 8 large flour tortillas
• 1 cup shredded cheese for topping
• Fresh cilantro optional, for garnish

Instructions

 

Prepare the Filling:

• In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, garlic powder, salt, and pepper. Set aside.

Make the Sauce:

• Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk until golden and bubbly. Gradually pour in the chicken broth, whisking constantly until smooth and thickened. Stir in sour cream, onion powder, and cumin. Remove from heat and set aside.

Assemble the Enchiladas:

• Lay a tortilla flat, spoon in a generous amount of the chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Top with Sauce:

• Pour the white sauce evenly over the enchiladas, ensuring every tortilla is covered. Sprinkle shredded cheese over the top.

Bake:

• Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted, bubbly, and golden.

Serve:

• Garnish with fresh cilantro, if desired, and serve hot with your favorite sides.

Notes

• Cheese Options: Swap Monterey Jack for pepper jack for a spicier kick, or use cheddar for a deeper flavor.
• Make Ahead: Assemble the enchiladas up to 1 day ahead, refrigerate, and bake when ready.
• Freezing: Freeze unbaked enchiladas for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cook time.
• Spice It Up: Add diced green chiles or a sprinkle of cayenne for extra heat.

Keyword White Chicken Enchiladas

There you have it: your ultimate guide to making the most delicious creamy white chicken enchiladas ever. They’re creamy, cheesy, and packed with flavor—a comfort food masterpiece that’s perfect for any occasion.

Now it’s your turn! Give this recipe a try, and let me know how it turned out in the comments. Did you tweak the recipe? Add a spicy twist? Snap a photo and share your enchilada success story—I can’t wait to see it!

Until next time, happy cooking!