Creamy White Chicken Enchiladas: Tasty Magic in 1 Dish

Name: Creamy White Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups shredded chicken (rotisserie recommended); 1 cup shredded Monterey Jack cheese (or Pepper Jack for a kick); 4 oz cream cheese (softened); 1 tsp garlic powder; 2 tbsp butter; 2 tbsp all-purpose flour; 1 tsp taco seasoning; 1 cup chicken broth; 1/2 cup sour cream; 4 oz diced green chiles; 6 flour tortillas; 1 cup shredded Monterey Jack cheese (for topping)

There’s something magical about that moment when you pull a bubbling dish of enchiladas from the oven—the kitchen filled with warm, spicy aromas and the anticipation of that first cheesy bite. These Creamy White Chicken Enchiladas aren’t just dinner; they’re a little celebration in a 9×13 pan.

I discovered this recipe years ago when looking for something beyond the usual red sauce enchiladas, and it’s been a staple in my rotation ever since. The combination of tender chicken, melty cheese, and that silky white sauce creates something truly special that manages to feel both comforting and a little luxurious.

What Makes These Enchiladas Different

Unlike traditional enchiladas with red sauce, these feature a velvety white sauce that’s rich without being heavy. The sauce gets its personality from green chiles and a touch of taco seasoning, creating layers of flavor that complement the chicken perfectly.

What I love most about this dish is its versatility—it’s impressive enough for weekend company but simple enough for Tuesday night dinner. And if you’re cooking for picky eaters, this is the enchilada recipe that converts them.

Ingredients

The beauty of these enchiladas lies in their simplicity. Here’s what you’ll gather:

8 flour tortillas (medium size works best)
2-3 cups shredded chicken (a rotisserie chicken is perfect here)
2 cups Monterey Jack cheese, divided
4 oz cream cheese, softened
1/2 tsp garlic powder
3 Tbsp butter
3 Tbsp flour
1 tsp taco seasoning
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles

Note: Full ingredient list with measurements is in the recipe card below!

How to Make the Creamy White Chicken Enchiladas Recipe

Step 1:Heat things up

Preheat your oven to 350°F and lightly grease a 9×13 baking dish.

Step 2:Create your filling

In a bowl, mix the shredded chicken with softened cream cheese, garlic powder, and 1 cup of cheese until well combined. This mixture should be creamy but still have texture.

Step 3:Roll with it

Divide the filling among your tortillas, rolling each one tightly and placing them seam-side down in your prepared dish. They should fit snugly but not be squished.

Step 4: Make that magical sauce

Melt butter in a saucepan over medium heat. Whisk in flour and taco seasoning until it smells nutty and toasted, about 1-2 minutes. Slowly add the chicken broth, whisking constantly to prevent lumps. Let it simmer until slightly thickened, then add 1/2 cup cheese and stir until melted.

Step 5: Add the creaminess

Remove from heat and gently stir in sour cream and green chiles until just incorporated. (Pro tip: Don’t boil after adding sour cream or it might separate.)

Step 6: Bring it all together

Pour your sauce evenly over the enchiladas, making sure to cover them completely. Sprinkle the remaining cheese on top.

Step 7: Bake to perfection

Bake for 22-25 minutes until the edges are bubbling. For that beautiful golden top, broil for 1-2 minutes at the end, watching carefully.

Step 8: Rest briefly

Let the dish rest for about 5 minutes before serving. This helps the sauce set slightly and makes serving neater.

Tips From My Kitchen to Yours

After making these countless times, I’ve learned a few things:
The tortilla trick: Microwave your flour tortillas between damp paper towels for 20 seconds before rolling. They’ll be more pliable and won’t crack.
Cheese matters: While pre-shredded cheese is convenient, freshly grated melts much better. If you have time, grate your own.
Make it your own: This recipe is incredibly adaptable. Add sautéed onions and peppers to the filling, mix in some corn, or swap part of the Monterey Jack for sharp cheddar.
Watch that sauce: Keep whisking when you add the broth to the roux. Those few moments of attention will reward you with a silky-smooth sauce.

How to Serve Creamy White Chicken Enchiladas

These enchiladas are fantastic on their own, but to make it a complete meal, I like to serve them with:

A simple green salad with cilantro-lime dressing
Classic Spanish rice
Refried or black beans
Sliced avocado or guacamole
Fresh pico de gallo

Set out small bowls of extra sour cream, sliced jalapeños, and hot sauce so everyone can customize their plate.

Make-Ahead Magic

One of the reasons I love this recipe for busy weeks is how well it works for meal prep:

Fridge: Assemble the enchiladas up to 24 hours ahead, but keep the sauce separate until baking time. Store covered in the refrigerator.

Freezer: These freeze beautifully! Prepare everything except the sauce, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, make the sauce fresh, and bake as directed.

Leftovers: Store in an airtight container for up to 3 days. Reheat individual portions in the microwave with a damp paper towel over top, or warm the whole dish, covered with foil, in a 325°F oven.

FAQs

1. Can I use corn tortillas instead of flour?

Absolutely! Just warm them in a skillet with a touch of oil before rolling to prevent cracking. Corn tortillas add an authentic flavor that many prefer.

2. How can I make these lighter?

Try light cream cheese, reduced-fat sour cream, and use less cheese in the filling (compensate with extra seasonings for flavor).

3. Can I add vegetables?

Definitely! Sautéed spinach, bell peppers, or zucchini work wonderfully. Just make sure to cook out excess moisture first.

4. No green chiles on hand?

Substitute with 2-3 tablespoons of jarred jalapeños (drained and chopped) for a spicier version, or use roasted bell peppers for a milder option.

Conclusion

Whether you’re feeding a family on a busy weeknight or looking for a crowd-pleasing dish for your next gathering, these Creamy White Chicken Enchiladas deliver on all fronts. They’re creamy, satisfying, and just different enough to break you out of your dinner rut.

The best part? That moment when everyone takes their first bite and the table falls silent except for the occasional “mmm.” That’s when you know you’ve hit dinner gold.

Give these enchiladas a try this week—your dinner table will thank you!

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