I really enjoy making these creamy white chicken enchiladas because they are rich, comforting, and perfect for an easy homemade dinner. The soft tortillas filled with seasoned chicken and covered in a smooth, creamy sauce always bake up bubbly and satisfying. This recipe feels simple but delivers big flavor every single time.
Why You’ll Love This Recipe
I like this recipe because it is quick to prepare and uses ingredients I usually already have. The sauce turns out creamy without being heavy, and the enchiladas stay tender and flavorful after baking. I also appreciate how well this dish works for family dinners, meal prep, or even casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2½ cups cooked chicken, shredded
8 flour tortillas (soft taco size)
2 cups shredded Monterey Jack or mozzarella cheese, divided
4 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
4 ounces cream cheese, softened
½ cup sour cream
1 can (4 ounces) diced green chilies
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
Directions
I begin by preheating my oven to 375°F (190°C) and lightly greasing a baking dish. In a bowl, I combine the shredded chicken with 1 cup of the shredded cheese and set it aside. In a saucepan over medium heat, I melt the butter, then add the onion and cook until softened. I stir in the garlic and cook briefly until fragrant.
Next, I sprinkle in the flour and stir constantly for about one minute. I slowly whisk in the chicken broth until the mixture thickens. I lower the heat and stir in the cream cheese, sour cream, green chilies, salt, pepper, and cumin until the sauce becomes smooth and creamy.
I spoon the chicken mixture evenly into each tortilla, roll them up, and arrange them seam-side down in the baking dish. I pour the creamy sauce over the enchiladas and sprinkle the remaining cheese on top. I bake uncovered for about 25 minutes, until the cheese is melted and the sauce is bubbling. I let them rest for a few minutes before serving.
Servings And Timing
I make this recipe to serve 6 people. Preparation takes about 15 minutes, baking takes around 25 minutes, and the total time comes to approximately 40 minutes.
Variations
I sometimes add chopped spinach or sautéed mushrooms to the chicken filling for extra texture. When I want a bit of heat, I mix in chopped jalapeños or use pepper jack cheese instead of Monterey Jack. I also like adding a squeeze of lime juice to the sauce for a fresh twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the enchiladas and warm them in the oven or microwave until heated through. If the sauce thickens, I add a small splash of chicken broth before reheating.
FAQs
Can I Make These Enchiladas Ahead Of Time?
I often assemble the enchiladas and refrigerate them unbaked for up to 24 hours before baking.
Can I Freeze Creamy White Chicken Enchiladas?
I freeze them before baking, tightly wrapped, for up to 2 months. I thaw them overnight in the refrigerator before baking.
What Is The Best Tortilla To Use?
I prefer flour tortillas because they stay soft and hold the creamy filling well.
Can I Use Leftover Chicken?
I like using leftover or rotisserie chicken since it saves time and works perfectly in this recipe.
How Do I Prevent Dry Enchiladas?
I make sure the sauce is thick and evenly spread so the tortillas stay moist while baking.
Conclusion
I love coming back to this creamy white chicken enchilada recipe because it is easy, comforting, and consistently delicious. It fits perfectly into busy weeknights or relaxed family meals, and the leftovers taste just as good the next day.
Creamy White Chicken Enchiladas are soft tortillas filled with seasoned shredded chicken and cheese, topped with a smooth, rich cream sauce, and baked until bubbly. Perfect for an easy, comforting dinner for the whole family.
Total Time:40 minutes
Yield:6 servings
Ingredients
2½ cups cooked chicken, shredded
8 flour tortillas (soft taco size)
2 cups shredded Monterey Jack or mozzarella cheese, divided
4 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
4 ounces cream cheese, softened
½ cup sour cream
1 can (4 ounces) diced green chilies
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Combine shredded chicken with 1 cup of cheese and set aside.
Melt butter in a saucepan over medium heat, cook onion until softened, then add garlic briefly.
Sprinkle in flour, stir constantly for 1 minute.
Slowly whisk in chicken broth until thickened. Lower heat and stir in cream cheese, sour cream, green chilies, salt, pepper, and cumin until smooth.
Spoon chicken mixture into each tortilla, roll, and place seam-side down in the baking dish.
Pour creamy sauce over the enchiladas, sprinkle remaining cheese on top.
Bake uncovered for 25 minutes until cheese melts and sauce bubbles. Let rest for a few minutes before serving.
Notes
Add chopped spinach or sautéed mushrooms to the filling for extra texture.
Mix in chopped jalapeños or use pepper jack cheese for a spicier version.
Add a squeeze of lime juice to the sauce for a fresh twist.
