Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas are a comforting, flavorful twist on traditional Mexican enchiladas. These enchiladas are stuffed with tender, shredded chicken, melty cheeses, and subtle green chilies, all wrapped in soft flour tortillas and smothered in a rich, creamy white sauce. Perfect for family dinners, potlucks, or casual weeknight meals, this recipe combines ease with indulgence for a dish that everyone will love.

Unlike red enchiladas, these white chicken enchiladas focus on a creamy, slightly tangy sauce made from butter, flour, chicken broth, and sour cream. The sauce enhances the chicken filling without overwhelming it, allowing the cheeses, chilies, and fresh cilantro to shine. Baking the enchiladas until bubbly and golden ensures the perfect texture and flavor in every bite.

This guide will walk you through preparing the chicken filling, making the creamy white sauce, assembling the enchiladas, and baking them to perfection. Tips for serving, storing leftovers, and frequently asked questions are included for a seamless cooking experience.

Ingredients

For the Enchiladas

8–10 medium flour tortillas
3 cups cooked shredded chicken (rotisserie chicken works great)
2 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
½ cup diced green chilies (canned or fresh)
¼ cup chopped fresh cilantro
1 small onion, diced

For the Creamy White Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream (room temperature)
½ teaspoon ground cumin
Salt and pepper, to taste

Equipment

1 9×13-inch baking dish
1 large saucepan
1 whisk
1 mixing bowl

Preparing the Chicken Filling

1. In a large mixing bowl, combine the shredded chicken, half of the Monterey Jack cheese (1 cup), half of the cheddar cheese (½ cup), diced green chilies, diced onion, and chopped fresh cilantro.
2. Season with salt, pepper, and cumin to taste, then mix thoroughly to ensure even distribution.
3. Set aside while you prepare the creamy white sauce.

Making the Creamy White Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour to form a smooth roux, cooking for 1–2 minutes to eliminate any raw flour taste.
3. Gradually add the chicken broth while whisking continuously to prevent lumps.
4. Bring the mixture to a gentle simmer until it thickens slightly.
5. Remove from heat and stir in the sour cream until smooth. Season with salt, pepper, and additional cumin if desired. The sauce should be creamy and slightly thick, perfect for coating the enchiladas.

Assembling the Enchiladas

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Lay a tortilla flat on a clean surface. Spoon approximately ¼–½ cup of the chicken filling down the center of the tortilla.
3. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
4. Pour the creamy white sauce evenly over the top of the enchiladas. Ensure each tortilla is covered generously with sauce.
5. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the sauced enchiladas.

Baking the Enchiladas

1. Cover the baking dish with aluminum foil to prevent the cheese from over-browning.
2. Bake in the preheated oven for 20–25 minutes until the enchiladas are heated through and the sauce is bubbly.
3. Remove the foil for the last 5 minutes of baking to allow the cheese to melt and lightly brown on top.

Serving Suggestions

• Garnish with additional fresh cilantro before serving.
• Serve with Spanish rice, black beans, or a fresh green salad for a complete meal.
• Offer lime wedges on the side for added brightness and a subtle tang.

Flavor and Texture Profile

The creamy white sauce contrasts beautifully with the tender chicken and melted cheeses, while the green chilies add a mild kick. The tortillas remain soft and pliable after baking, soaking up the flavors of the sauce while holding their shape. Each bite offers a balance of creaminess, mild spice, and cheesy richness, making these enchiladas irresistibly comforting.

Make-Ahead and Storage Tips

• Assemble enchiladas in advance and refrigerate, covered, for up to 24 hours before baking.
• Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Reheat in the oven to maintain the creamy texture.
• Enchiladas can also be frozen before baking. Wrap tightly in foil and bake from frozen at 375°F (190°C) for 35–40 minutes.

Common Mistakes to Avoid

• Overfilling the tortillas: Too much filling can cause the tortillas to split during rolling.
• Skipping the roux: This ensures the sauce is smooth and lump-free.
• Using cold sour cream: Let it reach room temperature to prevent curdling when combined with the sauce.
• Not covering with foil: This can lead to the cheese browning too quickly before the enchiladas are heated through.

Frequently Asked Questions

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used. Lightly warm them first to make them pliable and avoid cracking when rolling.

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas and refrigerate up to 24 hours before baking.

Can I use leftover chicken?

Yes. Rotisserie or any cooked chicken works perfectly for this recipe.

Can I make the sauce dairy-free?

Yes. Substitute the sour cream with a plant-based yogurt or cashew cream, and use non-dairy butter for the roux.

Can I add more vegetables?

Yes. Sautéed spinach, mushrooms, or bell peppers can be added to the chicken filling for extra flavor and nutrition.

Conclusion

Creamy White Chicken Enchiladas are a comforting, family-friendly dish that combines tender chicken, melty cheeses, mild green chilies, and a rich white sauce. Perfect for weeknight dinners or entertaining, this recipe is both flavorful and easy to prepare. With simple ingredients and clear steps, anyone can make this delicious Mexican-inspired dish at home, creating a meal that’s satisfying and irresistible.

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