Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are the ultimate comfort food, cheesy, rich, and packed with tender chicken. They’re quick to prepare, family-approved, and irresistibly creamy. Perfect for a weeknight dinner or cozy get-together.

Why You’ll Love This Recipe

You’ll love these creamy white chicken enchiladas because they strike the perfect balance between comfort and ease. The white sauce is smooth, flavorful, and lightly spiced with green chiles for a mild kick. Each bite is filled with juicy shredded chicken and melted cheese that make it impossible to stop at one serving. Plus, they’re ready in about 35 minutes, which makes them perfect for busy weeknights. This recipe works beautifully for both casual family dinners and small gatherings since you can easily double the batch or prepare them ahead of time. The sauce stays creamy, the tortillas bake up soft, and the melted cheese on top makes every bite satisfying.

What You’ll Need (Ingredients + Substitutions)

Main Ingredients

You’ll need cooked shredded chicken (rotisserie works great for convenience), flour tortillas, shredded Monterey Jack cheese, butter, all-purpose flour, chicken broth, sour cream, and canned diced green chiles. These ingredients come together to create the creamy filling and velvety sauce that make this dish so special. The chicken provides protein and texture, while the tortillas keep everything soft and easy to roll. The combination of sour cream and green chiles creates that irresistible creamy tang.

Flavor Boosters

A pinch of salt, black pepper, and Adobo seasoning give the filling a well-rounded, savory flavor. The diced green chiles bring gentle heat that complements the creaminess of the sauce. You can also sprinkle in garlic powder or a touch of cumin for an extra flavor layer if you like your enchiladas bolder.

Substitutions and Variations

If you want a lighter option, try using plain Greek yogurt instead of sour cream. For extra spice, swap Monterey Jack for Pepper Jack cheese. Corn tortillas work if you prefer a classic enchilada taste, just warm them first to prevent tearing. For a creamy twist, stir in a little cream cheese or even a splash of heavy cream. Homemade taco seasoning can replace Adobo if that’s what you have on hand.

Step-by-Step: How to Make Creamy White Chicken Enchiladas

Prepare the Filling

Start by mixing your shredded chicken with one cup of cheese, salt, pepper, and Adobo seasoning. Make sure the chicken is moist and well coated so every bite tastes flavorful. If using rotisserie chicken, remove the skin first to avoid excess grease. Then, spoon a few tablespoons of filling into each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13-inch baking dish.

Make the Creamy White Sauce

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for one minute to form a light roux. Slowly pour in the chicken broth, whisking constantly until the mixture thickens and smooths out. Remove from heat, then gently stir in sour cream and diced green chiles. The key is to avoid boiling at this stage so the sauce stays silky without curdling. Once smooth and fragrant, taste for seasoning and adjust if needed.

Assemble and Bake

Pour the creamy sauce evenly over the rolled tortillas, covering them completely. Sprinkle the remaining cheese on top for that golden, bubbly finish. Bake in a preheated 350°F oven for 20 to 25 minutes until hot and melty. For a restaurant-style look, broil the top for one to two minutes until the cheese browns slightly. The result: rich, gooey enchiladas that smell as amazing as they taste.

Tips for Perfect Enchiladas Every Time

Don’t overfill the tortillas or they’ll tear when rolling. Keep the sauce smooth by adding broth slowly and whisking constantly. When adding sour cream, remove the pan from heat to prevent separation. You can make the filling ahead of time and refrigerate until ready to bake. If freezing, let the sauce cool first to preserve its texture. For reheating, cover with foil and bake at 325°F until warmed through. These enchiladas also pair beautifully with juicy baked chicken thighs with creamy sauce for larger gatherings.

Serving Suggestions

Serve your creamy white chicken enchiladas with sides like cilantro lime rice, refried beans, or a simple green salad for balance. Add garnishes such as fresh cilantro, sliced jalapeños, or a drizzle of extra sauce for presentation. They also pair nicely with a cold lime soda or iced tea for a refreshing contrast. For a complete chicken dinner night, try serving them alongside cheesy mozzarella chicken bake or chicken with buttered noodles for variety.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, assemble the enchiladas but don’t bake them yet. Let the sauce cool fully, then wrap the dish tightly with foil. Freeze for up to three months. When ready to bake, thaw overnight in the fridge and bring to room temperature before baking as usual. This ensures even heating and keeps the sauce creamy. If reheating single portions, use the microwave in short intervals and add a splash of broth if needed.

Frequently Asked Questions

Other Recipes You May Enjoy

• juicy baked chicken thighs with creamy sauce
• flavorful chicken taco casserole
• slow cooker creamy ranch chicken
• creamy chicken bacon rice soup

Final Thoughts

These creamy white chicken enchiladas are cozy, cheesy, and deeply satisfying. They’re perfect for busy weeknights or when you want something hearty without spending hours in the kitchen. Try them once and you’ll find yourself making them again and again because they’re just that good. If you love collecting comforting recipes like this one, visit my Pinterest page for more creamy, easy, and family-friendly dishes.