Name: Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 1/2 cups shredded Monterey Jack cheese (divided); 1 cup sour cream; 1 can (4 oz) diced green chilies; 8 small flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and pepper to taste; Chopped cilantro for garnish (optional)

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If you’re ready to shake up your dinner routine with something unbelievably cozy and packed with flavor, Creamy White Chicken Enchiladas will never let you down. This dish is everything comfort food should be: creamy, cheesy, a little zesty, and oh-so-satisfying! Every bite delivers tender chicken, warm tortillas, and a rich white sauce that melts beautifully into a bubbly golden top. Whether it’s a weeknight family dinner or a casual meal with friends, these enchiladas guarantee everyone comes back for seconds—maybe even thirds!

Creamy White Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy White Chicken Enchiladas is all about using simple ingredients in the best possible way. Each one plays a starring role—there’s creamy richness, zesty freshness, and a gooey cheese pull that just can’t be beat!

Shredded chicken (2 cups): Use leftover rotisserie chicken or poach your own for tenderness and extra flavor.
Shredded Monterey Jack cheese (1 1/2 cups, divided): Perfect for melting—Monterey Jack gives these enchiladas their signature creamy, gooey texture.
Sour cream (1 cup): Adds a tangy creaminess that brings balance to the whole dish.
Diced green chilies (1 can, 4 oz): For a mild heat and a fresh pop of flavor—drain before mixing in.
Flour tortillas (8 small): They wrap up the cheesy filling, soaking up all that dreamy sauce as they bake.
Butter (2 tablespoons): The backbone for the white sauce, bringing a richness that can’t be skipped.
All-purpose flour (2 tablespoons): Thickens the sauce so it hugs every enchilada just right.
Chicken broth (1 1/2 cups): The liquid gold that creates an ultra-silky sauce—use low-sodium if you like to control salt.
Garlic powder (1/2 teaspoon): Infuses the filling and sauce with subtle, aromatic flavor.
Cumin (1/2 teaspoon): Adds an earthy, warm undertone that’s classic in Tex-Mex dishes.
Salt and pepper to taste: Season to perfection—taste as you go!
Chopped cilantro for garnish (optional): A fresh, herby finishing touch that brightens up each serving.

How to Make Creamy White Chicken Enchiladas

Step 1: Prep the Oven and Pan

Start by preheating your oven to 375°F (190°C) so it’s ready to go when you are. Lightly grease a 9×13-inch baking dish—this keeps the tortillas from sticking and makes serving a breeze.

Step 2: Mix the Filling

Grab a medium bowl and combine the shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and diced green chilies. This filling is the creamy, cheesy heart of Creamy White Chicken Enchiladas, with bright little punches from the chilies. Mix it well so every bite is packed with goodness.

Step 3: Assemble the Enchiladas

Spoon the chicken mixture evenly into each flour tortilla, rolling them up nice and snug. Place the rolled enchiladas seam-side down in your prepared baking dish. The tighter they’re nestled, the less they’ll unroll while baking—think enchilada snuggles!

Step 4: Make the White Sauce

In a medium saucepan over medium heat, melt the butter until it sizzles. Whisk in the flour and let it cook for about a minute—just until it’s bubbling and slightly golden, not brown. Slowly whisk in the chicken broth until the mixture is smooth, then add garlic powder, cumin, salt, and pepper. Let this luscious sauce simmer gently for 3–5 minutes, stirring frequently, until it slightly thickens. That’s your cue it’s ready to pour!

Step 5: Assemble and Bake

Pour the warm white sauce evenly over the rolled enchiladas, making sure they’re all beautifully coated. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top. Bake uncovered for 20–25 minutes, or until the cheese and sauce are bubbly and just beginning to turn golden on top.

Step 6: Garnish and Serve

Pull the bubbling Creamy White Chicken Enchiladas from the oven and, if you like, shower them with chopped cilantro for a fresh, vibrant pop. Serve while hot—the moment that cheesy sauce stretches, you’ll know you made the right choice for dinner!

How to Serve Creamy White Chicken Enchiladas

Garnishes

Creamy White Chicken Enchiladas love a little something extra on top. Try a sprinkle of fresh cilantro, chopped green onions, or even a dollop of extra sour cream. If you like a bit of kick, thinly sliced jalapeños or a dash of hot sauce amps up the flavor with every bite.

Side Dishes

A refreshing side salad with crisp lettuce, sliced avocado, and a squeeze of lime pairs perfectly, balancing out the enchiladas’ richness. Mexican-style rice, refried beans, or sweet corn make wonderful classic choices alongside this comforting bake.

Creative Ways to Present

If you’re hosting, try serving your Creamy White Chicken Enchiladas family-style straight from the baking dish! Alternately, cut them in half and arrange them on a platter for buffet-style dining. Use mini tortillas for adorable finger-food enchiladas at parties—guests will swoop them up in no time.

Make Ahead and Storage

Storing Leftovers

Store any leftover enchiladas in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days, and the flavors actually deepen overnight for an extra satisfying lunch or dinner the next day!

Freezing

Creamy White Chicken Enchiladas make a fantastic freezer meal. Assemble them fully, but hold off on baking—just cover tightly and freeze for up to 2 months. When you’re ready, thaw in the refrigerator overnight and bake as directed.

Reheating

To reheat, cover the enchiladas with foil and warm in a 350°F oven for 15–20 minutes, or until heated through. For a quick fix, the microwave works too—just cover your portion to keep in the moisture and heat for 1–2 minutes.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas will give the enchiladas a slightly different flavor and texture, but they work wonderfully if you prefer them. Just warm them up a bit first to keep them pliable for rolling.

What’s the best way to shred chicken for this recipe?

The easiest and quickest way is to use two forks on warm, cooked chicken breasts or thighs. Rotisserie chicken is a huge timesaver and adds great flavor, but any leftover cooked chicken will do the trick.

Is there a way to make Creamy White Chicken Enchiladas spicier?

Definitely! Swap in pepper jack cheese for some or all of the Monterey Jack, add hot sauce to your filling or sauce, or mix diced jalapeños right into the filling. These tricks will take the heat up a notch while keeping the dish creamy and satisfying.

Can I make Creamy White Chicken Enchiladas ahead of time?

Yes, you can assemble the entire dish a day in advance, cover, and refrigerate. Simply bake as usual when ready. Just plan to add a few extra minutes of bake time if your dish goes into the oven cold.

What other toppings go well with these enchiladas?

Besides cilantro, try a scatter of diced tomatoes, sliced black olives, or even a drizzle of avocado crema. These extras bring color and freshness, making your Creamy White Chicken Enchiladas even more exciting and crowd-pleasing!

Final Thoughts

You don’t have to be a professional chef to make unforgettable Creamy White Chicken Enchiladas at home. With easy-to-find ingredients and a super simple process, this recipe brings cheesy, creamy comfort to your table every single time. Give it a try—you may just find your new favorite weeknight star dish!

Creamy White Chicken Enchiladas Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, with a rich and flavorful white sauce that takes them to the next level. They are easy to make and perfect for a family dinner or gathering with friends.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
1 1/2 cups shredded Monterey Jack cheese (divided)
1 cup sour cream
1 can (4 oz) diced green chilies
8 small flour tortillas

For the Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare filling: In a medium bowl, mix shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and diced green chilies.
Fill tortillas: Spoon chicken mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
Make the sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth. Add garlic powder, cumin, salt, and pepper. Simmer until slightly thickened.
Assemble enchiladas: Pour sauce over enchiladas, top with remaining cheese, and bake for 20–25 minutes until golden and bubbly.
Serve: Garnish with cilantro before serving.