Creamy White Chicken Enchiladas Recipe

I like this one because it hits a comfort-food sweet spot: rich, saucy, and easy to make on a weeknight. Creamy White Chicken Enchiladas give you that baked, cheesy crowd-pleaser without a long ingredient list.

If you want a similar, slightly different spin on chicken enchiladas, this chicken enchiladas recipe has ideas you can borrow especially if you’re short on time.

Why This Recipe Works

It’s simple. You make a quick white sauce, shred some cooked chicken, fill tortillas, and bake. No fussy steps. No unusual equipment.

The white sauce keeps everything moist. It also gives a mild base so the cheeses and chiles can shine. That mix of Monterey Jack and cheddar melts well. It gives creaminess with just enough sharp bite.

Also, rotisserie chicken saves time. Use it and dinner comes together in under an hour. Trust me this is the kind of recipe you’ll turn to when you need something satisfying and predictable. And yes, the resting time matters.

How the Cooking Comes Together

You start with a roux. Then you turn it into a silky white sauce by adding broth and sour cream. That sauce is the glue. It keeps the rolled tortillas from drying out in the oven.

The filling is straightforward: shredded chicken, some onion, chiles, cilantro, and cheese. Roll, nestle in a baking dish, drown in sauce, top with cheese, bake. That’s the full arc. It’s forgiving. If your sauce is a bit thicker, the bake time still smooths it out. In case it’s thinner, it soaks in and tastes great.

If you want a creamy, herb-forward note, try stirring a little extra cilantro into the sauce before pouring. Most days I add a pinch of cumin to the filling, too. Little things change the profile without breaking anything.

Ingredients You’ll Need To Make Creamy White Chicken Enchiladas

• 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

Keep the cheeses divided as listed. You’ll use some inside the filling and the rest on top. That split gives you melty filling and a nice crust once baked.

Cooking the Recipe: Direct, Steady Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Follow those steps in order. Don’t rush the roux. If the roux tastes raw your sauce will, too. And if the sauce seems too thick, thin with a splash of broth.

how to serve Creamy White Chicken Enchiladas

Serve hot, straight from the pan. Let them rest a few minutes so the sauce sets and you don’t lose it on the plate.

Good simple sides: a scoop of rice, a wedge salad, or plain tortilla chips. I like a spoonful of salsa or pickled onions on the side. They cut the richness. Keep it casual. This is not the time for fussy plating.

Practical leftovers and storage guidance

Cool to room temperature no longer than two hours. Then store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through about 15–20 minutes. Microwave works in a pinch; cover with a damp paper towel to keep the sauce from drying out.

You can freeze baked enchiladas. Wrap tightly with foil and put in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven. They’ll be slightly softer after freezing, but still tasty.

Tips That Make a Difference: Experience-Based Advice

• Use warm tortillas. If they crack when you roll, warm them briefly in the microwave between damp towels or a hot skillet. That prevents splits.
• Don’t overfill. About 1/3 cup per tortilla keeps rolling easy and the pan neat. It also helps the top cheese crisp right.
• Season the filling. Taste the chicken mix before rolling. Salt and pepper matter here. If the chicken came pre-seasoned, adjust.
• Shred the chicken finely. It fills the tortilla evenly and every bite has flavor.
• If your sauce separates a bit after stirring in sour cream, whisk it gently over very low heat for a minute. It usually comes back together. I learned this the hard way.

Also, if you want a fresher top, add a little cilantro and a squeeze of lime after baking.

For other creamy chicken ideas, I often turn to this creamy garlic sauce chicken recipe for sauce inspiration. It’s bold, and sometimes I borrow a technique.

Variations That Still Work

• Swap in corn tortillas if you prefer texture. Warm them to prevent tearing.
• Add black beans or corn to the filling for extra bulk and fiber.
• Stir chopped roasted poblano instead of green chiles for a smokier note.
• Make it spicy: add a diced jalapeño or a few dashes of hot sauce to the filling.

You don’t have to change much to change the dish’s character. Small swaps go a long way.

Questions You Might Have

H3: Can I make the sauce ahead of time?

Yes. Make the sauce, cool it, and store in the fridge for up to 2 days. Warm gently before pouring over the rolled enchiladas.

H3: What if I don’t have rotisserie chicken?

Poach or roast chicken breasts or thighs, then shred. Cooking in salted water with an onion or garlic gives added flavor. Leftovers work fine too.

H3: Can I assemble ahead and bake later?

You can assemble, cover, and refrigerate for up to 24 hours. Take it out a bit before baking so it isn’t fridge-cold. Add a few extra minutes to the bake time.

H3: Is there a dairy-free option?

You can make a dairy-free white sauce with a plant-based butter, a flour roux, and unsweetened plant milk or a vegetable broth blend. Substitute dairy-free sour cream and cheese. Texture will differ but it’s doable.

H3: How do I stop the tortillas from getting soggy?

A thin layer of sauce in the pan first prevents sticking and keeps the bottom from becoming mushy. Also don’t over-soak the tortillas roll tightly and use the sauce to coat rather than drown them.

H3: Can I make smaller, individual enchiladas?

Yes. Use smaller tortillas or cut medium ones in half. Adjust filling amounts. They bake a bit faster, so watch the cheese.

A Simple Wrap-Up

This is a dependable, comforting dish. It comes together with simple steps and gives great results. The sauce is the anchor. Good cheese and decent chicken carry it over the finish line. Make a pan, let it rest, and enjoy without fuss.

Conclusion

If you want a tested reference or another take on this kind of creamy, baked chicken enchilada, see this Creamy White Chicken Enchiladas – The Country Cook for comparison and extra tips.

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