Easy Creamy White Chicken Enchiladas

These Easy Creamy White Chicken Enchiladas are a comforting and delicious twist on a classic dish. Tender shredded chicken is wrapped in soft tortillas, smothered in a creamy white sauce,

and topped with gooey melted cheese. It’s a simple recipe perfect for weeknight dinners or a cozy family meal.

Kitchen Equipment Needed

• Large skillet
• Medium saucepan
• Baking dish (9×13-inch)
• Mixing bowls
• Whisk
• Spatula

Ingredients Overview

• Shredded Chicken: The heart of the dish; you can use rotisserie chicken for convenience.
• Flour Tortillas: Soft and pliable, perfect for rolling up the filling.
• Cheese: A combination of shredded Monterey Jack and cheddar adds creamy, melty goodness.
• Sour Cream: Adds richness to the sauce.
• Green Chiles: Provide a mild tangy flavor without overpowering the dish.
• Butter and Flour: Create the base for the roux, giving the sauce its smooth texture.

Ingredients

• 2 cups cooked, shredded chicken
• 8 medium flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles

Step-by-Step Instructions

1. Preheat Oven

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the Filling

1. In a large bowl, mix shredded chicken, 1 cup of Monterey Jack cheese, and ½ cup of cheddar cheese.

3. Assemble the Enchiladas

1. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
2. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.

4. Make the Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes to create a roux.
3. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens slightly.
4. Stir in the sour cream and green chiles until fully combined. Remove from heat.

5. Pour and Top

1. Pour the creamy sauce evenly over the enchiladas in the baking dish.
2. Sprinkle the remaining Monterey Jack and cheddar cheese on top.

6. Bake

1. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
2. If desired, broil for an additional 2-3 minutes to lightly brown the cheese.

7. Serve

1. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.

Recipe Tips

• Short on Time? Use pre-cooked rotisserie chicken or canned chicken to save time.
• Customize the Heat: Add jalapeños or use spicy green chiles for extra kick.
• Make Ahead: Assemble the enchiladas the night before and refrigerate. Bake them fresh the next day.

What to Serve With This Recipe

• Serve with a side of Spanish rice or refried beans for a complete meal.
• A simple green salad with lime vinaigrette pairs perfectly to balance the richness.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Yes, corn tortillas work great! Warm them first to prevent cracking when rolling.

Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas and freeze them unbaked. When ready to serve, bake straight from the freezer, adding extra time as needed.

Can I substitute the sour cream?
Greek yogurt works as a great alternative for a slightly tangy flavor.

Serving Suggestions

These enchiladas are best served hot and garnished with fresh cilantro, diced tomatoes, or a dollop of guacamole. Pair with chips and salsa for a festive touch!

Easy Creamy White Chicken Enchiladas

These Easy Creamy White Chicken Enchiladas are a comforting and delicious twist on a classic dish. Tender shredded chicken is wrapped in soft tortillas, smothered in a creamy white sauce,

Print Recipe Pin Recipe

Equipment

• Large skillet
• Medium saucepan
• Baking dish (9x13 inch)
• Mixing bowls 
• Whisk
• Spatula

Ingredients

  

• 2 cups cooked shredded chicken
• 8 medium flour tortillas
• 2 cups shredded Monterey Jack cheese divided
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup sour cream
• 1 can 4 ounces diced green chiles

Instructions

 

• Preheat Oven
• Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Prepare the Filling
• In a large bowl, mix shredded chicken, 1 cup of Monterey Jack cheese, and ½ cup of cheddar cheese.
• Assemble the Enchiladas
• Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
• Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
• Make the Sauce
• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes to create a roux.
• Slowly pour in the chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens slightly.
• Stir in the sour cream and green chiles until fully combined. Remove from heat.
• Pour and Top
• Pour the creamy sauce evenly over the enchiladas in the baking dish.
• Sprinkle the remaining Monterey Jack and cheddar cheese on top.
• Bake
• Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
• If desired, broil for an additional 2-3 minutes to lightly brown the cheese.
• Serve
• Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.