If you’re craving something cozy, flavorful, and just downright irresistible, you’re going to love this Creamy White Chicken Enchiladas Recipe. It’s the perfect blend of tender shredded chicken wrapped in soft flour tortillas, all smothered in a rich, velvety sauce made with sour cream, green chilies, and melted cheeses. This dish feels like a warm hug on a plate and delivers layers of comforting flavors that come together beautifully for a family-friendly meal anyone will adore.
Ingredients You’ll Need
Getting the perfect Creamy White Chicken Enchiladas starts with simple, high-quality ingredients that each bring their own magic. From the savory shredded chicken to the melty Monterey Jack cheese and the subtle spices, every element adds texture, color, or flavor that builds the dish’s overall deliciousness.
- 3 cups cooked shredded chicken: The hearty, protein-packed base that soaks up all the creamy sauce beautifully.
- 1 cup shredded Monterey Jack cheese: Adds a mild, melty creaminess that ties the dish together.
- 1 cup shredded cheddar cheese: For a sharper cheese contrast with a golden finish.
- 4 tbsp unsalted butter: Essential for that silky roux to thicken the sauce perfectly.
- 2 cups chicken broth: Infuses the sauce with depth and a slight savory richness.
- 12 small flour tortillas: Soft, pliable wraps that make rolling up the filling a breeze.
- 1 small onion, finely diced: Provides a sweet crunch when cooked into the filling.
- 2 cloves garlic, minced: Brings a fragrant punch that brightens the overall flavor.
- 1 tsp ground cumin: Gives a warm, earthy undertone that grounds the spices.
- ½ tsp chili powder: Adds mild heat and smoky flavor.
- ½ tsp smoked paprika: Deepens the smoky notes without overpowering.
- ½ tsp salt: Balances the flavors and enhances natural tastes.
- ½ tsp black pepper: A subtle spicy zip for extra kick.
- 1 cup sour cream: Creates the luscious, creamy sauce that makes this recipe stand out.
- 1 can (4 oz) diced green chilies: Adds a gentle, tangy heat and vibrant green flecks.
- ½ tsp garlic powder: Boosts garlic flavor evenly throughout the sauce.
- ¼ tsp onion powder: Enhances savory depth without the texture of fresh onion.
- Salt and pepper, to taste: Fine-tunes the seasoning just right before baking.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Prepare the Chicken Filling
Begin by preheating your oven to 350°F (175°C). In a large bowl, combine your cooked shredded chicken with finely diced onion, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mixing these ingredients now ensures every bite of chicken is bursting with flavor, setting the foundation for this dish’s incredible taste.
Step 2: Make the Creamy Sauce
Next, melt unsalted butter in a medium saucepan over medium heat. Once melted, whisk in some flour and cook for about two minutes; this forms a roux that will thicken your sauce perfectly. Slowly add chicken broth while whisking continuously until everything is smooth and combined. Stir in sour cream, diced green chilies, garlic powder, and onion powder, creating a silky, tangy sauce that’s rich enough to coat each enchilada deliciously.
Step 3: Assemble the Enchiladas
Spread a bit of the creamy sauce at the bottom of your baking dish to prevent sticking and to add flavor from the first bite. Spoon the chicken mixture down the center of each flour tortilla, roll them up tightly, and arrange them seam-side down in the dish. This careful assembly keeps your enchiladas tidy and makes sure no filling escapes during baking.
Step 4: Bake to Perfection
Pour the remaining creamy sauce generously over the rolled enchiladas, then sprinkle with freshly shredded Monterey Jack cheese. Cover your dish and bake for 25 minutes, allowing the sauce to bubble and the flavors to meld. For the last five minutes, uncover and let the cheese melt fully and turn a gorgeous golden color with a slight crust, signaling that your enchiladas are ready to enjoy.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Adding garnishes is a fun way to elevate the dish’s look and flavor. I love topping these enchiladas with fresh chopped cilantro, a dollop of cool sour cream, and a squeeze of lime for brightness. Some sliced avocado or diced tomatoes bring fresh creaminess and vibrant color that perfectly complement the richness.
Side Dishes
This recipe pairs beautifully with simple sides that balance creaminess with fresh or zesty elements. Consider serving with a crisp green salad dressed lightly with lime vinaigrette, Mexican-style rice, or refried beans for a traditional touch. For a lighter option, fresh steamed vegetables or a corn and black bean salad add a lovely texture contrast.
Creative Ways to Present
If you want to get a little fancy, try baking the enchiladas in individual ramekins for perfectly portioned servings. Alternatively, you can layer the ingredients as a casserole, turning it into a creamy white chicken enchilada bake. Serve it with warm tortillas on the side so everyone can build their own! Presentation can be casual or festive, perfectly matching any meal occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy White Chicken Enchiladas keep wonderfully in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, making for even tastier second servings. Just cover them tightly to avoid drying out the sauce or tortillas.
Freezing
These enchiladas are freezer-friendly too! Assemble the rolled enchiladas in a dish, cover tightly with foil, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before baking. This makes it a fantastic make-ahead meal for busy days or unexpected guests.
Reheating
To reheat, bake uncovered at 350°F (175°C) for 15–20 minutes until warmed through and the cheese is bubbly again. You can also microwave individual portions covered with a damp paper towel to keep the tortillas soft and the filling moist, but oven reheating gives the best texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly for this Creamy White Chicken Enchiladas Recipe and saves you time. Just shred it up and mix with the spices as instructed.
What can I substitute for sour cream?
If you’re out of sour cream or want a lighter option, plain Greek yogurt is a great substitute. It provides that creamy tang with added protein and a bit less fat.
Are flour tortillas essential, or can I use corn tortillas?
Flour tortillas are preferred because they stay soft and pliable, making rolling and baking easier without cracking. If you want to use corn tortillas, warm them well so they don’t break and consider a double layer for sturdiness.
Can I make this recipe vegetarian?
For a vegetarian version, swap the chicken with a hearty mix of beans, sautéed mushrooms, or roasted vegetables. Use vegetable broth instead of chicken broth for the sauce to keep all the flavors vibrant.
How spicy is this dish?
This Creamy White Chicken Enchiladas Recipe is mildly spiced thanks to gentle chili powder and diced green chilies. If you prefer more heat, feel free to add jalapeños, hot sauce, or extra chili powder to suit your taste buds.
Final Thoughts
There’s something incredibly satisfying about cozying up with a plate of these creamy, cheesy white chicken enchiladas. This recipe is a true crowd-pleaser that comes together with pantry staples but feels special and indulgent. Whether you’re cooking for family or friends, I encourage you to give this Creamy White Chicken Enchiladas Recipe a try—you might just find your new favorite comfort food!
Print
Creamy White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Creamy White Chicken Enchiladas are a delicious twist on a classic Mexican favorite, featuring tender shredded chicken mixed with aromatic spices, wrapped in soft flour tortillas, and smothered in a rich, creamy sauce made with sour cream, green chilies, and melted cheeses. Baked to perfection with a golden cheesy top, this comforting casserole is perfect for a family dinner or casual get-together.
Ingredients
Chicken Filling
- 3 cups cooked shredded chicken
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Sauce
- 4 tbsp unsalted butter
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper, to taste
Others
- 12 small flour tortillas
Instructions
- Prepare the chicken mixture: Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded chicken with the finely diced onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to evenly distribute the spices and aromatics into the chicken.
- Make the creamy sauce: Place a saucepan over medium heat and melt the unsalted butter. Whisk in the flour and cook it for about 2 minutes to create a roux. Gradually pour in the chicken broth, whisking continuously until the sauce is smooth and slightly thickened. Then stir in the sour cream, diced green chilies, garlic powder, onion powder, and season with salt and pepper to taste. Remove from heat.
- Assemble the enchiladas: Spread a small amount of the creamy sauce on the bottom of a baking dish to prevent sticking. Take each flour tortilla and fill it with the chicken mixture, rolling up tightly. Place each rolled tortilla seam-side down in the baking dish in a single layer.
- Top and bake: Pour the remaining creamy sauce evenly over the arranged enchiladas. Generously sprinkle the shredded Monterey Jack cheese on top. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 5 minutes or until the cheese is golden and bubbly.
Notes
- Shredded chicken can be prepared ahead of time or you can use leftover rotisserie chicken.
- For added flavor, sauté the onion and garlic before mixing with the chicken.
- You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas hold the filling better in this recipe.
- Adjust the chili powder and diced green chilies to control the heat level to your taste.
- Leftovers keep well in the refrigerator up to 3 days and can be reheated in the oven or microwave.
