Easy White Chicken Enchiladas Recipe: Creamy Homemade Magic

Creamy, cheesy enchiladas roll through Mexican-inspired kitchens with irresistible white chicken enchiladas recipe charm.

Tender shredded chicken nestles perfectly inside soft tortillas, waiting to surprise you with each delectable bite.

Melted cheese blankets the top, creating a golden crust that promises comfort and flavor.

These enchiladas bring a restaurant-quality meal directly to your dining table with minimal effort.

Sour cream and green chiles add a zesty tang that elevates the entire dish.

Weeknight dinners or weekend gatherings demand this crowd-pleasing classic that everyone will devour.

Prepare to fall in love with this simple yet stunning enchilada experience.

FAQs

• What type of tortillas work best for these enchiladas?

Soft flour tortillas are ideal because they’re tender, roll easily, and have a creamy texture that complements the chicken filling perfectly.

• Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor to the enchiladas. Simply shred the meat and mix with cheese as directed.

• Is this recipe spicy?

The dish has a mild heat from green chilies, but it’s not overly spicy. You can adjust the heat by choosing mild or hot green chilies based on your preference.

• How can I make this dish healthier?

Use low-fat cheese and sour cream, choose whole wheat tortillas, and add extra vegetables to the chicken filling to boost nutritional value.

Why Creamy White Chicken Enchiladas Are a Must-Try

• Whip Up Comfort Food: These creamy white chicken enchiladas deliver pure home-style comfort with minimal kitchen effort, perfect for satisfying hungry families.
• Customize with Ease: Swap ingredients like using rotisserie chicken or different cheese types to match your pantry and personal taste preferences without compromising deliciousness.
• Quick Crowd-Pleaser: This recipe transforms simple ingredients into a restaurant-quality meal that impresses guests and keeps everyone coming back for seconds, making it ideal for casual gatherings or weeknight dinners.
• Minimal Prep, Maximum Flavor: With straightforward steps and common kitchen ingredients, you'll create a hearty meal that looks and tastes like you spent hours cooking, yet comes together in under an hour.

Ingredients for Creamy Chicken Enchiladas

• Chicken: Shredded chicken serves as the primary filling for the enchiladas.
• Cheese: Provides creamy richness and melty texture to the dish.

• Tortillas: Soft flour tortillas create the base for rolling the enchilada filling.
• Sour Cream, Green Chilies: Add tangy and slightly spicy flavor to the creamy white sauce.
• Butter, Flour: Form the roux base for creating a smooth, thickened sauce.
• Chicken Broth: Provides liquid and depth of flavor for the sauce.

• Salt, Pepper: Enhance the overall taste of the chicken and sauce.

Making Creamy White Chicken Enchiladas

Step 1: Warm Up the Oven

Set your oven to 350F and give your baking dish a light spray to prevent sticking.

This helps create a perfect cooking environment for your enchiladas.

Step 2: Create Delicious Filling

Grab your shredded chicken and mix it with a generous handful of cheese.

This combination will create a mouthwatering center for your enchiladas that’s packed with flavor.

Step 3: Wrap and Tuck the Enchiladas

Take your soft tortillas and lovingly fill them with the chicken and cheese mixture.

Carefully roll each tortilla and place them seam-side down in the baking dish, nestling them close together.

Step 4: Craft the Creamy Sauce

Start by creating a smooth roux using butter and flour.

Slowly pour in chicken broth, stirring continuously until the sauce thickens beautifully.

Let it cool slightly, then gently fold in sour cream and green chilies for an extra kick of flavor.

Step 5: Cover and Decorate

Pour the luscious sauce over the rolled enchiladas, making sure every inch is covered.

Sprinkle the remaining cheese on top, creating a tempting golden blanket.

Step 6: Bake to Perfection

Slide the dish into the preheated oven and bake for 20-25 minutes until the enchiladas are bubbling with excitement.

For an extra touch of golden deliciousness, you can briefly broil the top to create a crispy, beautiful finish.

Enchilada Baking Tips for Creamy Results

• Warm tortillas briefly in microwave or skillet to make them more pliable and less likely to crack when rolling.
• Whisk broth slowly into roux to avoid lumps and achieve smooth, creamy sauce texture.
• Use rotisserie chicken or season homemade shredded chicken with garlic powder and cumin for richer taste.
• Swap sour cream with cashew cream or coconut yogurt, and use dairy-free cheese alternatives for lactose-sensitive diets.
• Add diced jalapeños or increase green chili amount for extra heat, or reduce for milder version.

Enchilada Variations: White Chicken Style

• Gluten-Free Version: Replace flour with gluten-free all-purpose flour or cornstarch for roux. Use corn tortillas instead of wheat tortillas.
• Dairy-Free Adaptation: Swap sour cream with coconut cream. Use dairy-free cheese or nutritional yeast for topping. Replace butter with olive oil.
• Low-Carb Option: Substitute tortillas with large lettuce leaves or low-carb cauliflower wraps. Use reduced-fat cheese and Greek yogurt.
• Vegetarian Transformation: Replace chicken with black beans, roasted vegetables like zucchini, bell peppers, and corn. Keep cheese and sauce preparation similar.

Ways to Serve Creamy Chicken Enchiladas

• Fresh Fiesta Feast: Serve these creamy white chicken enchiladas with vibrant Mexican-inspired sides that complement the rich, cheesy dish.
• Cool & Crisp Companion: Pair with a zesty cilantro-lime rice that cuts through the enchiladas' creaminess, adding a bright, refreshing contrast.
• Colorful Crunch Topping: Sprinkle chopped fresh cilantro, diced green onions, and sliced jalapeños on top for extra flavor and texture that brings the entire meal to life.
• Salsa Spectacular: Add a side of fresh pico de gallo or homemade salsa verde to provide a tangy, spicy element that elevates the entire enchilada experience.

Storing Creamy Chicken Enchiladas Easily

• Store leftover enchiladas in an airtight container for up to 3-4 days. Cover tightly with plastic wrap or aluminum foil to maintain freshness and prevent drying out.
• Wrap individual or whole enchiladas securely in freezer-safe plastic wrap, then place in a freezer bag. Freeze for up to 2-3 months for later enjoyment. Best to freeze before adding the sauce for optimal texture.
• Warm refrigerated enchiladas in the oven at 350F for 15-20 minutes to restore their crispy edges and melty cheese. Microwave works in a pinch, but may slightly soften the tortillas.
• Keep enchiladas separated with parchment paper when storing to prevent sticking and make reheating easier.

White Chicken Enchiladas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 34 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Comfort meets Mexican cuisine in these creamy white chicken enchiladas, blending tender shredded chicken with smooth sour cream sauce. Rich cheese and aromatic spices make this dish a delightful meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups chicken, shredded
• 3 cups Monterey Jack cheese, shredded
• 8–10 small flour tortillas

Sauce and Seasoning Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces (113 grams) diced green chilies

Garnish Ingredients:

• 2–3 tablespoons green onions, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
2. In a mixing bowl, combine shredded chicken with a portion of the shredded cheese, creating a flavorful and cohesive filling.
3. Warm the tortillas slightly to make them more pliable, then carefully distribute the chicken and cheese mixture evenly across each tortilla.
4. Tightly roll each tortilla around the filling, positioning them seam-side down in the prepared baking dish to ensure they remain intact.
5. For the creamy sauce, melt butter in a saucepan and whisk in flour to create a smooth roux, gradually incorporating chicken broth until the mixture thickens and becomes velvety.
6. Allow the sauce to cool momentarily, then gently fold in sour cream and diced green chilies, creating a rich and tangy coating.
7. Generously pour the sauce over the rolled enchiladas, ensuring complete coverage, and sprinkle the remaining cheese on top for a golden, melted finish.
8. Bake in the preheated oven for 20-25 minutes until the cheese is fully melted and the edges appear bubbly and slightly crisp.
9. Optional: For an extra-crispy top, broil for 1-2 minutes, watching carefully to prevent burning.

Notes

• Customize Protein Easily swap chicken with shredded turkey, pulled pork, or black beans for varied dietary needs.
• Lighten Sauce Use Greek yogurt instead of sour cream to reduce fat and add protein boost.
• Control Spice Adjust green chili amount to make dish mild or more zesty depending on heat preference.
• Meal Prep Enchiladas freeze wonderfully before baking – just cover tightly and store up to 3 months for quick future meals.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 492
• Sugar: 2 g
• Sodium: 719 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 29 g
• Cholesterol: 90 mg