These Creamy White Chicken Enchiladas are rich, cheesy, and packed with flavor. Tender shredded chicken is rolled in soft flour tortillas, smothered in a silky white sauce made with sour cream and chicken broth, then baked to golden perfection. It’s an easy, comforting Mexican-inspired dish that will become a family favorite in no time.
Ingredients:
For the Enchiladas:
2 cups cooked chicken breast, shredded
8–10 small flour tortillas
2 cups Monterey Jack cheese, shredded and divided
½ cup diced green chilies
For the White Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
For Topping:
Chopped fresh cilantro, as desired
Sliced black olives, as desired
Diced tomatoes, as desired
Sliced jalapeños, as desired
Instructions:
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. - Prepare the Filling
In a large bowl, mix shredded chicken, half of the Monterey Jack cheese, and diced green chilies. Stir until well combined. - Assemble the Enchiladas
Spoon the chicken mixture down the center of each tortilla, roll it up tightly, and place seam side down in the prepared baking dish. - Make the White Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to make a roux. Gradually whisk in chicken broth until smooth and thickened. Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper. Do not let the sauce boil after adding sour cream. - Assemble and Bake
Pour the white sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese over the top. Bake uncovered for 20–25 minutes, or until bubbly and lightly golden. - Add Toppings and Serve
Remove from the oven and top with chopped cilantro, sliced olives, diced tomatoes, and jalapeños before serving.
Who is This Recipe For:
This recipe is perfect for anyone who loves creamy, cheesy comfort food with a Tex-Mex twist. It’s ideal for busy families, potlucks, or casual gatherings. Even picky eaters will fall in love with these mild, flavorful enchiladas.
Why It’s Great:
- Easy to make and full of creamy, cheesy goodness.
- Perfect for meal prep — reheats beautifully.
- Customizable with your favorite toppings or fillings.
- A crowd-pleaser that tastes like it came from a restaurant.
Kitchen Equipment Needed:
9×13-inch baking dish
Medium saucepan
Whisk
Mixing bowl
Wooden spoon or spatula
Oven
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm. These enchiladas also freeze well — wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQ:
Q: Can I use corn tortillas instead of flour?
A: Yes, but warm them slightly before rolling to prevent cracking.
Q: Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken works perfectly and saves time.
Q: Can I make it spicier?
A: Add diced jalapeños or a bit of hot sauce to the sauce for a spicy kick.
Q: Can I make it ahead of time?
A: Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.
Conclusion:
Creamy White Chicken Enchiladas are the ultimate comfort meal — creamy, cheesy, and bursting with flavor in every bite. Simple to make and endlessly satisfying, this dish is perfect for weeknight dinners, family gatherings, or meal prep. Once you try it, it’s sure to become a regular on your dinner rotation.
