DINNER

Creamy White Chicken Enchiladas

Chef Olivia

January 15, 2026
4 min read

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Why Make This Recipe

Creamy White Chicken Enchiladas are a comforting dish that brings flavor and satisfaction with every bite. Perfect for a family dinner or a special gathering, these enchiladas are easy to make and are sure to please everyone at your table. With a rich and creamy sauce nestled around tender chicken and melted cheese, this recipe takes the classic enchilada experience to a whole new level.

How to Make Creamy White Chicken Enchiladas

Ingredients:

8-10 flour tortillas (medium size)
3 cups cooked shredded chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup diced green chiles (canned or fresh)
1/4 cup chopped fresh cilantro (chopped)
1 small onion (diced)
3 tablespoons butter (for white sauce)
3 tablespoons all-purpose flour (for roux)
2 cups chicken broth (for white sauce)
1 cup sour cream (room temperature)
1/2 teaspoon cumin (ground)
to taste Salt and pepper

Creamy White Chicken Enchiladas

Directions:

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

Serve the enchiladas hot from the oven. They go well with toppings like extra cilantro, sliced avocados, or a light sprinkle of lime juice for added freshness. You can serve them alongside a simple salad or rice for a complete meal.

How to Store Creamy White Chicken Enchiladas

If you have leftovers, let the enchiladas cool completely before storing them in an airtight container. They can be kept in the fridge for about 3-4 days. You can also freeze them for longer storage; just make sure to use a freezer-safe container. When you’re ready to eat them, thaw the enchiladas in the fridge overnight and reheat in the oven until bubbly.

Tips to Make Creamy White Chicken Enchiladas

For extra flavor, consider adding spices such as paprika or chili powder to the chicken filling.
To save time, use a store-bought rotisserie chicken for the shredded chicken.
Make sure your tortillas are warm before filling them to prevent them from cracking when rolling.

Variation

You can customize this recipe by swapping the shredded chicken for shredded beef or a mix of different cheeses. For a vegetarian option, use sautéed vegetables like zucchini and bell peppers instead of meat.

FAQs

Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but you may need to warm them up to prevent them from breaking.

Can I make the sauce in advance?
Absolutely! You can prepare the white sauce a day ahead and store it in the fridge. Just reheat it before using.

What if I don’t have green chiles?
If you don’t have green chiles, you can replace them with diced bell peppers or simply omit them.